Haricot Verts Latkes with Horseradish Creme Fraische and Homemade French Fried Onions
If you want to add more Mediterranean recipes to your collection, Haricot Verts Latkes with Horseradish Creme Fraische and Homemade French Fried Onions might be a recipe you should try. This recipe serves 12 and costs 64 cents per serving. One serving contains 214 calories, 4g of protein, and 15g of fat. A mixture of salt, horseradish, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Hanukkah event. It is brought to you by What Jew Wannan Eat. 138 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. Plenty of people really liked this side dish. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 32%. Users who liked this recipe also liked Haricot Verts with Mushrooms and Caramelized Onions, Parsnip Latkes with Lox and Horseradish Creme, and Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche.
Servings: 12
Preparation duration: 90 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon baking powder
½ cup high-smoke-point oil (canola, vegetable or schmaltz)
¼ teaspoon cayenne pepper
Chives for garnish
1 cup creme fraiche
2 eggs, beaten
1½ cups all-purpose flour
1 teaspoon fresh thyme, minced
2½ cups haricot verts, cut into one-inch pieces
1½ tablespoons prepared horseradish, drained
½ teaspoon lemon juice
1 cup milk
½ teaspoon salt
¾ teaspoon salt
Salt and black pepper to taste
1 large white onion, sliced into rings
2 teaspoons whole grain mustard
Equipment:
whisk
paper towels
sauce pan
frying pan
Cooking instruction summary:
To make creme fraiche, whisk together the creme 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 ¼ 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 ½-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 creme fraiche and homemade or store-bought fried onions.
Step by step:
1. To make creme fraiche, whisk together the creme 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.
2. 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.
3. Drain well under cold water to stop the cooking process and then dry off well.
4. Mix together flour, baking powder, salt, thyme, egg and milk until combined. Stir in green beans.
5. Heat a large pan over medium-high heat and add ¼ 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 ½-inch patties. Brown on one side for two to three minutes, and then flip and brown the other until cooked through.
6. Add oil as needed.
7. Place on paper towels to absorb any excess oil, season with salt and serve immediately with horseradish creme fraiche and homemade or store-bought fried onions.
Nutrition Information:
covered percent of daily need
