My kids are part Jewish and we always celebrated both Hannukah and Christmas every year. Even now, my daughter and I will get out the menorah and make some latkes to celebrate the Festival of Lights.
This recipe, based on one by Jeffrey over at Pressure Luck, is a great way to make a puffy little potato latke in the Instant Pot. I used gluten free flour for my first batch and was very happy with how light and fluffy they turned out. My second batch was with regular flour and they did puff up a little higher but they were more dense. Either way, they are very delicious with some applesauce and sour cream, which are the traditional accompaniments for latkes.
Potato Puff Latkes in the Instant Pot
Grate or chop one large Idaho or russet potato and chop the onion. Add to the bowl of a food processor and blend until small.
Add the eggs and blend again, then add all dry ingredients and blend just until mixed. Pour into egg molds that have been sprayed or oiled. Fill each cup to the top. Cover loosely with foil.
Put one cup of water in liner of cooker and place the trivet in bottom. Put in the egg mold, and then lock lid on and set toggle to sealing. Cook on manual/pressure cook for 20 minutes. When done cooking, remove and set aside to cool for at least 5 minutes.
Meanwhile, place piece of tin foil on cookie sheet and lightly oil. When puffs are nearly done, turn oven onto broil, making sure the rack is close to the top of oven. When puffs have cooled, run a knife around each little cup and then invert the puff onto the cookie sheet, using your finger to push. When all are on cookie sheet, use your finger to gently push the little divot further.
Broil for 10-15 minutes, depends on oven. Watch carefully. You want them brown and crispy. Remove to plate. Put applesauce into each divot. Serve warm with sour cream on side.