Entree: Luxembourg – Northern Culinary Region – Tiirteg (Crispy pan-fried potato pancakes flavored with onion and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 2 lb (900 g) starchy potatoes (such as Russet), peeled
- 1 medium onion, about 6 oz (170 g), peeled
- 2 large eggs, approx. 100 g total
- 3 tbsp (45 ml) all-purpose flour (approx. 24 g)
- 1 tsp (5 ml) kosher salt (approx. 6 g)
- 1/2 tsp (2.5 ml) black pepper (approx. 1 g)
- 2 tbsp (30 ml) chopped fresh parsley (approx. 8 g)
- 1/4 cup (60 ml) vegetable oil, lard, or clarified butter for frying (60 ml)
- Optional for serving: applesauce, sour cream, or a lemon wedge

Instructions

1. Grate the peeled potatoes and onion on the coarse side of a box grater or in a food processor. Transfer grated mixture to a clean kitchen towel and squeeze out as much liquid as possible; collect excess liquid and let the starch settle, then pour off watery portion and reserve the settled starch to add back if desired.
2. In a large bowl combine the drained grated potatoes and onion with the eggs, flour, salt, pepper, chopped parsley, and any reserved potato starch. Mix until evenly combined; the mixture should hold together when pressed.
3. Heat a large skillet over medium heat and add 1–2 tbsp (15–30 ml) of oil to coat the bottom. For each pancake, spoon about 1/3 cup (80 ml) of the potato mixture into the skillet and press lightly with a spatula to form a 1/3–1/2 inch (8–12 mm) thick patty.
4. Fry until golden brown on the first side, about 4–5 minutes, then flip and cook the other side 3–4 minutes until crisp and cooked through. Add more oil as needed between batches and keep cooked pancakes warm in a low oven.
5. Serve Tiirteg hot with applesauce, sour cream, or a squeeze of lemon, and a simple green side or smoked meat if desired. Leftovers reheat well in a skillet to restore crispness.