Grate potatoes and drain the liquid of shredded potatoes by lightly squeezing them with your hands and add to a mixing bowl. Combine with onion, gluten-free flour, salt, and finely chopped green onion until thoroughly combined.

Heat oil in a frying pan over medium heat. Pour ¼ cup batter and flatten to produce ½-inch-thick pancakes in a heated pan. Fry until both sides are golden brown. Serve right away.