When Hanukkah treats are on the table, three classics always appear: dreidels, gelt and, of course, latkes. This recipe reimagines the traditional potato pancake as light, bite-sized pillows cooked in the Instant Pot for a less greasy, super flavorful result.
A latke is essentially a potato pancake—crispy on the outside, soft on the inside—and traditionally fried in oil. For this version we skip the deep frying and use a silicone pod tray and the Instant Pot to steam-cook the pancakes, finishing them briefly under the broiler for a golden exterior. The result is fluffy, tender, and potato-forward: part latke, part dumpling, part croquette.
This method removes the heavy oil and lingering fryer smell, yielding mini latkes that are healthier, easy to eat as finger food, and perfect for parties or holiday gatherings. Serve them with applesauce or sour cream for the familiar pairing everyone loves.
How it comes together
Start by beating an egg and whisking in cold water until combined.
Add the potato pancake mix to the egg and water and stir until it thickens to a porridge-like consistency. Let it rest so the mix firms up slightly.
Peel and cut a large potato and half a yellow onion into chunks. Pulse them in a food processor until coarsely shredded.
Place the shredded potato and onion in durable paper towels, wrap tightly and squeeze out as much moisture as possible. Removing the water is key to a good texture.
Combine the drained potato and onion with the rested pancake mixture. Season with a pinch of seasoned salt, white pepper and a touch of dried parsley for color. Mix thoroughly until evenly combined.
Spray a silicone pod tray with non-stick spray and fill each pod level with the potato mixture.
Place the Instant Pot trivet in the pot and pour in about 1.5 cups of water. Cover the filled tray tightly with foil (do not use a plastic cover) and rest it on the trivet. Cook on high pressure for 20 minutes, then quick release.
When the cooking cycle finishes, remove the trivet carefully and let the tray rest for 5 minutes before removing the foil.
Prepare a foil-lined baking sheet sprayed with non-stick spray. Turn the silicone tray upside-down over the sheet and press each pod to release the pillows. They should pop out cleanly and retain their shape.
Broil the pillows briefly until golden and slightly crisp on the outside—watch closely, as broilers vary. Transfer to a plate and add a dollop of applesauce or sour cream into the small indentation on top of each pillow.
These Potato Pancake Pillows are light, flavorful, and ideal for holiday gatherings. Serve warm and enjoy!
Yield: 6
Instant Pot Potato Pancake Pillows (Latkes)
These are a lighter, mini version of classic fried latkes. They’re steamed in the Instant Pot for a moist interior and finished under the broiler for a crisp exterior.
5 minutes
45 minutes
50 minutes
Ingredients
- 3 oz packet of potato pancake mix (one 3 oz packet; many boxes contain two packets)
- 1 egg, beaten
- 1 cup cold water
- 1 large potato, shredded and squeezed dry
- Half a yellow onion, shredded and squeezed dry
- 1/2 tsp seasoned salt
- 1/8 tsp white pepper
- 1/8 tsp dried parsley flakes
- Non-stick cooking spray
- Applesauce and/or sour cream for garnish
Instructions
- Mix the beaten egg with cold water, then add the potato pancake mix. Stir until thickened like oatmeal and let sit for 5 minutes.
- Cut the potato and onion into chunks and pulse in a food processor until coarsely shredded. Wrap the shreds in paper towels and squeeze out all moisture.
- Combine the drained potato and onion with the pancake mixture. Add seasoned salt, white pepper and parsley; mix until well combined.
- Spray a silicone pod tray with non-stick spray and fill each pod level with the mixture. Cover with foil (not plastic).
- Place a trivet in the Instant Pot with 1.5 cups water. Set the tray on the trivet, seal the lid and cook on high pressure for 20 minutes. Quick release when done.
- Let rest 5 minutes, then remove foil. Invert the tray over a foil-lined, sprayed baking sheet and press to release the pillows.
- Broil 10–15 minutes until golden and crisp. Top each pillow with applesauce or sour cream and serve warm.
Notes
Cooking in the Instant Pot keeps the pancakes moist and prevents drying, while the brief broil adds the desirable crispness. To make ahead, prepare through step 3 and refrigerate until ready to cook. For a cheesy variation, fold in about 1/2 cup shredded cheese.