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.

To make french-fried onions, slice onions into rings and soak them in the milk for 10 minutes.

Heat a large pan over medium-high heat and add oil or schmaltz and continue to heat. Dip onions in flour and coat well.

Fry in oil and pat on paper towels to soak up oil. Season immediately with salt and cayenne.

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.

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.

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.

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.