Haricot Verts Latkes with Horseradish Crème Fraiche and Homemade French Fried Onions
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
I mentioned last week that I made a few tasty recipes for a photo shoot with Austin Woman Magazine, and now I’m back with some more behind the scenes photos and another recipe! Who out there is a fan of Green Bean Casserole for Thanksgiving? Maybe you make it from scratch, or more likely from a can of mushroom soup topped with those devilishly irresistible French Fried Crack Onions. Well I fancied up the classic for Thanksgivukkah by using Haricot Verts (French for green beans) with a spicy horseradish crème fraiche (anyone else obsessed with horseradish? Bueller?) and homemade French fried onions (who needs the can?? Okay, you can use the can!)
Here are a few more behind the scenes shots!
What a gorgeous tablescape, right??
Haricot Verts Latkes with Horseradish Crème Fraiche and Homemade French Fried Onions
Not your Mom’s Green Bean Casserole!! This version for Thanksgivukkah is fancy with Haricot Verts and a spicy Horseradish Creme Fraische and homemade French Fried Onions!
Ingredients
- Horseradish Crème Fraiche:
- 1 cup creme fraiche
- 1 1/2 tablespoons prepared horseradish drained
- 2 teaspoons whole grain mustard
- 1/2 teaspoon lemon juice
- Salt and black pepper to taste
- Homemade French-Fried Onions:
- 1 large white onion sliced into rings
- 1 cup milk
- 1 cup all-purpose flour or matzo meal
- 1/2 cup high-smoke-point oil canola, vegetable or schmaltz
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Haricot Verts Latkes:
- 2 1/2 cups haricot verts cut into one-inch pieces
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon fresh thyme minced
- 2 eggs beaten
- 1 cup milk
- 1/2 cup high-smoke-point oil canola, vegetable or schmaltz
- Chives for garnish
Instructions
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To make crème fraiche, whisk together the crème fraiche, horseradish, mustard and lemon juice, and season with salt and pepper to taste. Refrigerate for one hour to let flavors meld.
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To make french-fried onions, slice onions into rings and soak them in the milk for 10 minutes.
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Heat a large pan over medium-high heat and add oil or schmaltz and continue to heat. Dip onions in flour and coat well.
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Fry in oil and pat on paper towels to soak up oil. Season immediately with salt and cayenne.
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Bring a large saucepan of water to a boil and cook haricot verts just until tender. Drain well under cold water to stop the cooking process and then dry off well. Mix together flour, baking powder, salt, thyme, egg and milk until combined. Stir in green beans.
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Heat a large pan over medium-high heat and add 1/4 inch of oil or schmaltz and continue to heat. It is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
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Drop large spoonfuls of the green-bean mixture into the oil, and flatten them down to form 1/2-inch patties. Brown on one side for two to three minutes, and then flip and brown the other until cooked through. Add oil as needed.
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Place on paper towels to absorb any excess oil, season with salt and serve immediately with horseradish crème fraiche and homemade or store-bought fried onions.
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Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
6 Comments
Stop making latkes…I want to make them all and eat them all. 🙂
OK don’t really stop – there are eight nights of Hanukkah, after all…
I’ll never stop! Mwahaha
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Sounds delicious! This copy-editor (with lots of French people in my family) wants to just let you know that it is crème fraiche, not creme fraische. Shalom!
I’ll update! 🙂