Oven-Baked Gromperekichelcher

📝 Ingredients

• 900 g floury potatoes (about 6 medium)
• 1 brown onion
• 3 eggs
• 40 g plain flour
• 20 g fresh parsley (about ⅓ of a bunch)
• 3 tbsp rapeseed oil (2 for the trays, 1 for the dressing)
• 1 tsp Dijon mustard + 1 tbsp red wine vinegar
• 1 lettuce
• 6 slices cooked ham (about 40 g each)
• 240 g apple sauce, no added sugar
• Salt, black pepper

🍴 Utensils

• Coarse grater
• Clean tea towel
• 2 mixing bowls
• 2 baking trays and baking paper
• Thin spatula
• Salad spinner

📖 Steps

1. Preheat the oven to 200 °C fan. Line both baking trays with baking paper and spread 1 tbsp of rapeseed oil over the whole surface of each using a piece of kitchen paper.
2. Peel the potatoes and onion, then grate them on the coarse side of the grater. Put everything in the middle of the tea towel, gather it up and twist hard over the sink to squeeze out as much water as possible: that's the secret to crispy fritters.
3. In a mixing bowl, immediately mix the squeezed potatoes with the eggs, flour, finely chopped parsley, 1 tsp of salt and some pepper. Work quickly: grated potato darkens and releases water if left to stand.
4. Spoon 12 mounds of mixture of about 75 g each (3 heaped tbsp) onto the trays, six per tray and well spaced, then flatten them with the back of the spoon into 9 cm discs, 1 cm thick. Thin, ragged edges give more crunch.
5. Bake for 15 minutes, until the underside is nicely golden. Turn the fritters with the thin spatula, swap the trays round and bake for another 10 to 12 minutes, until both sides are golden and crisp.
6. While they bake, wash and spin the lettuce. In the second mixing bowl, whisk the mustard, vinegar, 1 tbsp of rapeseed oil, salt and pepper, then toss in the lettuce just before serving so it stays crisp.
7. Serve 4 piping hot fritters per person with 2 rolled slices of ham, the apple sauce in a ramekin and the salad. In Luxembourg, people dip the fritters in the apple sauce: this sweet and savoury combination is what makes the dish.