Sweet Potato Parsnip Latke & Garlic Aioli

Serves 6 Latkes | Prep Time 10 minutes | Cook Time 10 minutes | Total Time 20 minutes 

Ingredients 
Latke 
1 medium yellow onion, 
2 cups grated parsnips 
2 cups grated sweet potato
1 garlic cloves, divided 
2 tablespoons all-purpose flour
1 teaspoon cinnamon 
½ teaspoon cayenne pepper 
Kosher salt and freshly ground black pepper 
1 large egg
1/4 cup canola oil 
Garlic Aioli 
1 cup mayonnaise 
2 cloves garlic, finely grated 
2 teaspoons freshly squeezed lemon juice 
Kosher salt and freshly ground black pepper 
Flat leaf parsley, for garnish 

Directions
Preheat oven to 200ºF. Place a wire rack on a baking tray and set aside. 

Line a large bowl with a mesh cloth. Into the bowl add the grated the onion. Grate the parsnips and sweet potato lengthwise to ensure long strands. Grate in 1 clove of garlic. Bring the cloth together and ring out the excess liquid over the sink. Transfer the latke mixture back into the bowl and toss with flour, cinnamon, cayenne, salt, and pepper. Stir in the egg. 

Heat the canola oil in a skillet over medium-high heat. Spoon ¼ cup of the latke mixture to the pan, working in small batches. Flatten the latkes with the back of a spatula to form pancakes. Cook until golden brown on each side, about 2 minutes per side. Transfer the latkes to the wire rack, lightly season with salt, and place in the oven to keep warm as you continue cooking the remaining latkes. 

In a large bowl whisk together the mayonnaise, garlic, lemon juice, parsley, salt, and pepper. Transfer to a small bowl. Serve latkes with the garlic aioli and parsley.

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