- 51 steamed pork and shrimp shumai (there was one bonus wonton wrapper in the package) bagged by the dozen. I love this shumai recipe from Omnivore’s Cookbook.
- 32 Ikea-style meatballs, which is perfect for 2 dinners for 2 people. They are little meatballs, so a serving of 8 per person is nice.
- 26 zucchini and potato latkes, bagged in 4-packs (with a couple left over for snacking). If you want my latke recipe, I’ll put it at the end of this post… because of COURSE you need to wade through a lot of chatter before you get to a recipe on the internet, right?
Finally, today was latke day. Once again I was not in the mood to babysit a splattering frying pan and stink up the house with oily smells. So, I laid parchment paper on cookie sheets, oiled it, formed my latkes on the paper, brushed a little more oil on the top of each latke, and baked them at 425 degrees for 20 minutes. Then I flipped each latke and baked them an additional 10 minutes. Perfection.
(I’m taking suggestions for a snappier name, incidentally)
Makes about a dozen
3 cups shredded zucchini, squeezed dry
1 cup shredded potato, squeezed dry
1/2 shredded onion (blot up moisture with paper towels)
2 cloves minced garlic or 2 tsp garlic powder
1/2 cup bread crumbs
3 tbsp flour
1 tsp baking soda
1/4 tsp salt (you can add more, I barely use any)
1/2 tsp pepper
1/2 tsp hot pepper flakes (optional)
Fold wet ingredients into dry, stir until fully blended. Using about a quarter cup of batter, form latkes on oiled parchment paper laid out on cookie sheets. Lightly brush oil on the top side of each latke.
Bake at 425 degrees for 20 minutes on the first side, then 10 minutes more after flipping them, or until browned with crispy edges. Remove to a paper-towel covered dish to cool. Serve hot with sour cream on the side.