10 tablespoons all-purpose flour, divided
1 teaspoon kosher salt
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1 teaspoon ground black pepper
¼ teaspoon baking powder
1 cup grated sweet onion
1 bag (20 ounces) fresh shredded potatoes (about 4 cups)
¾ pound finely shredded or chopped cooked brisket or corned beef
4 egg whites, whisked until frothy
1¼ pounds fresh turkey breast cutlets
2 whole eggs, lightly beaten
Peanut or vegetable oil, for frying
Heat the oven to 350 degrees.
In a small bowl, whisk together 6 tablespoons of the flour, the salt, pepper and baking powder. Set aside.
Place the grated onion on a clean dish cloth or several layers of paper towels, gather up the edges to form a bundle. Holding the bundle over the sink, squeeze out at much liquid as possible.
In a large mixing bowl, combine the onion, potatoes, brisket, flour mixture and egg whites. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary. Set aside.
Place the remaining 4 tablespoons of flour in a wide, shallow bowl. Place the 2 whole eggs in a second wide, shallow bowl.
To prepare the cutlets: One at a time dip each first in the flour, then the beaten eggs. Then use your hands press 1/3 cup of the potato mixture evenly onto one side of each cutlet.
In a large skillet over medium-high, heat about ¼ inch of oil until a shred of potato dropped into the oil sizzles immediately.
Working in batches, add the cutlets potato side down, to the skillet. Cook until the potatoes are crispy and browned and the turkey is no longer pink at the center, 4 to 5 minutes. Press another 1/3 cup of the potato mixture on top of each turkey cutlet, then flip and brown on the second side for another 4 to 5 minutes. Transfer to a rimmed baking sheet, then repeat with remaining cutlets.
Bake for 10 minutes, or until the turkey reaches 165 degrees at the center. Serve immediately with Meyer lemon applesauce (see related recipe).
Cook's note: If you like you can leave the meat out of the latke batter with equally good results. The Meyer lemon applesauce makes a perfect topping for this crispy dish, but leftover cranberry sauce would work as well.
Nutrition information per serving: 500 calories. 23 g fat (5 g saturated), 30 g carbohydrate, 2 g fiber, 2 g sugar, 41 g protein, 170 mg cholesterol, 1,110 mg sodium.
Jim Romanoff, The Associated Press