Peel and grate 4-5 medium-sized russet potatoes until you have 4 cups of grated potatoes.

Place grated potatoes in a large bowl and cover with cold water. Let soak for 10 minutes.

Grate 1 small white onion until you have ¼ cup of grated onion.

Drain water from grated potatoes, then place them in a cheesecloth with the grated onion and squeeze out all excess liquid.

In a large bowl, mix the grated potato and onion with 2 large eggs, ¼ cup gluten-free flour, ½ tsp salt, and ¼ tsp black pepper. Stir until well combined.

Line a large baking sheet with parchment paper and set aside.

Using a ¼-cup measuring cup, measure the mixture into ¼ cup portions, squeezing excess liquid out before placing them on the baking sheet.

Shape the latkes into ½” thickness for crisp edges and a soft middle.