Guyanese Gromperekichelcher

Ingredients

In this Guyanese adaptation of Gromperekichelcher, we have incorporated traditional Guyanese spices such as cumin, turmeric, and curry powder to infuse the fritters with a distinct Guyanese flavor profile. Additionally, we have replaced some of the original ingredients with Guyanese staples like scallions and garlic to enhance the taste and authenticity of the dish. We alse have the original recipe for Gromperekichelcher, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 scallions, finely chopped 2 scallions, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, chopped onion, minced garlic, and chopped scallions.
2. 2.
   Add the cumin powder, turmeric powder, curry powder, salt, and pepper to the potato mixture. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Take a small portion of the potato mixture and shape it into a flat patty. Repeat with the remaining mixture.
5. 5.
   Carefully place the potato patties into the hot oil and fry until golden brown on both sides.
6. 6.
   Remove the fritters from the pan and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Guyanese Gromperekichelcher hot and crispy as an appetizer or snack.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients to ensure the fritters hold their shape during frying.

Tips & Tricks

• For an extra kick of heat, add a finely chopped scotch bonnet pepper to the potato mixture.
• Serve the Guyanese Gromperekichelcher with a side of tamarind chutney or mango chutney for a burst of tangy flavor.
• If you prefer a milder taste, reduce the amount of curry powder in the recipe.
• Experiment with different herbs and spices to customize the flavor of the fritters to your liking.
• To make the fritters even crispier, refrigerate the shaped patties for 30 minutes before frying.

Serving advice

Serve the Guyanese Gromperekichelcher as an appetizer with a side of chutney or as a snack on their own. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Guyanese Gromperekichelcher on a platter and garnish with fresh cilantro leaves. Serve them alongside a small bowl of chutney for dipping.