• Place the grated potatoes in a clean cloth or cheesecloth and squeeze out as much moisture as possible. In a large bowl, mix together the squeezed potatoes, grated onion, beaten eggs, gluten-free flour, salt, and pepper until well combined.
• Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan generously. Form the potato mixture into patties, about 3 inches in diameter. Fry the latkes in batches, without crowding the skillet, for 3-4 minutes on each side or until golden brown and crispy.
• Transfer the cooked latkes to a paper towel-lined plate to drain any excess oil. Serve hot with a side of applesauce and/or sour cream.

Tip:

• Removing as much moisture as possible from the potatoes is key to achieving crispy latkes. For a lighter version, the latkes can be baked in a preheated oven at 425°F for 12-15 minutes on each side, or until golden and crispy. Gluten-free flour can be substituted with potato starch for a slightly different texture and taste.