In a medium bowl combine Goat Cheese (4 ounce), Cream Cheese (4 ounce), and Shredded Mozzarella Cheese (1/2 cup) until thick paste forms. Season with 2 tsp zest of the Lemon (1) and Crushed Red Pepper Flakes (1 teaspoon). Cover and chill.
Peel and halve all of the Russet Potato (3). Using a food processor fitted with a shredder blade shred the potatoes.
Once shredded remove potatoes from the processor and into a strainer. Press down to release and drain water.
While the potatoes continue to drain, prepare the onions. Quarter the Onion (1) then use the food processor to shred onions.
In a large mixing bowl, combine the shredded onions and potatoes. Once combined stir in Salt (to taste), Ground Black Pepper (to taste), All-Purpose Flour (1/2 cup), Baking Powder (1 teaspoon), and Egg (2).
Make patties using your hands. Try and keep the thickness consistent so they cook evenly. Place 1 Tbsp of cheese in the middle and pinch the mixture around it (add more batter if needed). Put the formed patties on a lined baking sheet and chill them in the freezer for 30 minutes or until you’re ready to eat!
Fill a deep frying pan with 2 inches of Vegetable Oil (as needed). Heat oil until shimmering. Once the oil is ready, remove the latkes from the freezer. Fry for 4-5 minutes on each side.
Place them on a paper towel-lined plate. Serve hot with Apple Sauce (to taste) and Sour Cream (to taste).