Gromperekichelcher

Peel the potatoes, rinse them, and grate on a coarse grater. Transfer to a clean kitchen towel and squeeze out very well to remove as much liquid as possible.

Grate the onion finely or chop it very finely, and mince the parsley. Add them to the potatoes along with the eggs.

Season the mixture with salt, black pepper and nutmeg, stir in the flour, and mix thoroughly. The mixture should be thick and hold its shape; don't add extra flour.

Pour sunflower oil into a wide skillet so it fully coats the bottom, and heat over medium heat.

With wet hands or a spoon, shape small flat patties and carefully place them in the oil, without overcrowding the skillet.

Fry the pancakes for 2–3 minutes on each side until evenly golden brown with crispy edges.

Transfer the finished gromperekichelcher to paper towels to absorb excess oil, and keep warm in the oven at 90°C if frying in batches.

Serve hot with applesauce; traditionally, they can also be sprinkled with extra salt.