Prepare to tantalize your taste buds with a revolutionary recipe that transforms the humble potato latke into a sophisticated French-inspired delicacy! Imagine crispy, golden latkes studded with vibrant green haricot verts, crowned with a zesty horseradish crème fraîche and topped with irresistibly crunchy homemade French fried onions. This isn't just a side dish—it's a culinary masterpiece that will elevate your cooking game and impress even the most discerning food lovers. Get ready to embark on a mouthwatering journey that blends traditional comfort food with elegant French cuisine!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound haricot verts, trimmed
- 2 large potatoes, grated
- 1/4 cup flour
- 2 eggs
- Salt and pepper to taste
- 1/2 cup crème fraîche
- 2 tablespoons prepared horseradish
- 1 cup onions, thinly sliced and fried
Instructions
- Prepare the haricot verts by blanching them in boiling salted water for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry thoroughly.
- Grate the potatoes using a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture, which is crucial for crispy latkes.
- Finely chop the blanched haricot verts into small pieces, ensuring they are well-drained and dry.
- In a large mixing bowl, combine grated potatoes, chopped haricot verts, flour, eggs, salt, and pepper. Mix thoroughly until the mixture holds together when pressed.
- Prepare the horseradish crème fraîche by whisking together crème fraîche and prepared horseradish in a small bowl. Season with salt and pepper, then refrigerate until serving.
- Heat vegetable oil in a large heavy-bottomed skillet to 350°F (175°C). The oil should be about 1/4 inch deep.
- Using a 1/4 cup measure, scoop the potato-haricot verts mixture and carefully drop into the hot oil. Flatten slightly with a spatula to create uniform latkes.
- Fry latkes for 3-4 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
- For the French fried onions, slice onions very thinly. Dredge in flour seasoned with salt and pepper, then deep fry at 375°F (190°C) until golden and crispy, about 2-3 minutes.
- Drain latkes and fried onions on paper towels to remove excess oil. Season with additional salt if desired.
- Serve latkes hot, topped with a dollop of horseradish crème fraîche and sprinkled with crispy French fried onions.
Tips
- Moisture is the Enemy: Always thoroughly squeeze out excess liquid from grated potatoes to ensure crispy, not soggy, latkes.
- Temperature Matters: Use a thermometer to maintain the correct oil temperature (350°F for latkes, 375°F for fried onions) for perfect crispiness.
- Batch Cooking is Key: Fry latkes in small batches to prevent overcrowding and ensure even cooking.
- Prep Ahead: Blanch haricot verts and grate potatoes in advance to streamline the cooking process.
- Season Generously: Don't be shy with salt and pepper—they bring out the flavors in both the latkes and fried onions.
- Drain Properly: Always let fried items rest on paper towels to remove excess oil and maintain crispiness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 10g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 110mg
