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Vegetarian, Northern, Eastern and Western France

Grumbeerekiechle with green salad

Grumbeerekiechle are Alsatian potato pancakes made from grated potatoes, pan fried until golden and served with green salad and apple sauce. This easy recipe serves 4, takes 40 minutes, and costs about €1.30 per person. The key to success is squeezing the grated potatoes dry before cooking them.

Tonight it's grumbeerekiechle, a mouthful of a name for golden, crispy Alsatian potato pancakes.

Grumbeerekiechle with green salad
Total time
40 min
Difficulty
Easy
Cost per person
€1.30
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under a crisp golden crust, you'll find tender shredded potato lightly bound with egg and flour. Grated onion adds flavor without overpowering, and parsley brightens the whole thing up. It's a simple dish with real comfort food energy, the kind of recipe that satisfies without demanding much effort.

Grumbeerekiechle work just as well for a weeknight dinner as for a lazy Sunday. Kids love dipping their pancake into the apple sauce, that sweet and savory combination is part of the Alsatian tradition. Mon Chou suggests this one when you want a new way to cook potatoes without pulling out a big pot.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Onion 1
  • Parsley 1 sprigs
  • Green salad 1

Dairy

  • Eggs 2

Pantry

  • Flouroften in the pantry 3 tbsp
  • Sunflower oiloften in the pantry 10 cl
  • Vinaigretteoften in the pantry 3 tbsp
  • Apple sauce 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Gluten, Lactose

The step by step recipe

  1. Peel and grate the potatoes and the onion, then squeeze them in a clean kitchen towel.

    Save the draining liquid for a moment, the starch settled at the bottom goes back into the batter.

  2. Mix with the eggs, flour, parsley, salt, and pepper.

    Work quickly, the potatoes darken when exposed to air.

  3. Heat the oil in a pan and drop small mounds of batter, flattening them slightly.

    The oil needs to be hot enough, otherwise the pancakes soak up the fat.

  4. Brown the pancakes for four minutes on each side until crispy. 8 min

    Flip them only once, they hold together better that way.

  5. Drain on paper towels and serve with the salad and a spoonful of apple sauce.

    The sweet apple sauce against the crispy pancake is the classic Alsatian pairing.

Our tips to get it right

  • Grate the potatoes right before cooking, otherwise they darken and release even more water.
  • Shape the pancakes about one centimeter thick so they cook through without burning on the outside.
  • Keep cooked pancakes warm in a low oven while you finish the rest of the batch, they'll stay crispy.

The variations

  • Swap part of the potatoes for grated carrots for a more colorful, slightly sweeter version.
  • Stir some shredded cheese into the batter for a richer version that kids tend to love.
  • For a faster cook, bake the pancakes on an oiled sheet pan at 200 degrees for fifteen minutes, flipping halfway through.

What to serve it with

  • Well dressed green salad
  • Homemade apple sauce
  • A spoonful of sour cream on the side

Storage

Cooked pancakes keep for two days in the refrigerator in a sealed container. Reheat them in a skillet for a few minutes on each side to bring back the crispiness, the microwave will make them soggy. The raw batter doesn't freeze well since the potatoes darken and release water as they thaw.

Questions about this dish

Why aren't my potato pancakes crispy?

It's almost always too much moisture. If the grated potatoes aren't squeezed dry enough in a towel, the leftover water keeps the crust from forming while cooking.

Can you make the grumbeerekiechle batter ahead of time?

It's best to grate the potatoes right before cooking since they darken and release water while sitting. You can peel the potatoes and prep the other ingredients a bit earlier, though.

Can you replace the wheat flour in this recipe?

Yes, gluten free flour or potato starch both work well to bind the batter. The texture stays close, just a bit softer with the starch.

Which type of potato works best for grumbeerekiechle?

Starchy potatoes make pancakes that hold together well and crisp up nicely. Waxy potatoes work too but release a bit more water when you squeeze them.

How long does it take to make grumbeerekiechle with green salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in grumbeerekiechle with green salad?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does grumbeerekiechle with green salad cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, lactose. Always check the labels of the products you buy.

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