Parsnip and sweet potatoes give boring latkes new life.
1 medium yellow onion, grated
2 cups parsnips, grated
2 cups sweet potato, grated
5 garlic cloves, divided
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 large eggs
2 tablespoons canola oil
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly chopped parsley, plus more for garnish
1 cup olive oil
Preheat oven to 200°F. 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 onion. Grate the parsnips and sweet potato lengthwise to ensure long strands and add to bowl. 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 1/4 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 food processor, combine the remaining cloves of garlic, 1 egg, lemon juice, parsley, salt, and pepper and purée to form a paste. Slowly stream in the olive oil and continue to process until the mixture emulsifies and thickens. Season with salt and pepper to taste.
Serve latkes with the garlic aioli and parsley.
Cook with soul. Eat with pleasure!