准备

• 将3个蛋黄，大蒜，醋，辣椒，糖，肉桂和1/2茶匙。在搅拌机中加盐，然后切成泥，直到光和泡沫状约1分钟。用硅胶刮刀刮下搅拌机。随着搅拌机的运行，慢慢在橄榄油中淋上毛毛雨，直到变稠并乳化。将aïoli冷藏在覆盖的容器中，直到准备食用为止。
• 将架子放在烤箱的中心，然后将烤箱加热至275°F。用羊皮纸排成一个大的边缘烤盘。将冷却架放在另一个大的有框烤盘上，然后将其放入烤箱中。将大盘子和纸巾排成一列。
• 在一个大碗中，将3个蛋清，2个全鸡蛋，panko，姜，百里香，百里香，1茶匙搅拌在一起。盐和1/2茶匙。胡椒。让混合物休息，直到panko变软5到10分钟。加入土豆，并彻底混合以结合。使用1/4杯尺寸，在羊皮纸衬里的烤盘上制作2-1/2至3英寸直径的馅饼的单层。
• Meanwhile, in a large, deep nonstick skillet, heat 4 cups of peanut oil over medium-high heat until shimmering. Add as many patties as will comfortably fit in the pan without crowding, and fry until golden brown on one side, 2 to 4 minutes. Flip and continue to cook, adjusting the heat as necessary, until the patties are browned on the other side, another 1 to 2 minutes. Transfer the pancakes to the plate lined with paper towels to drain, salt lightly, and then place on the baking sheet in the oven. Repeat with the remaining batter, changing the parchment and paper towels as needed.
• 将煎饼与侧面的Aïoli和柠檬楔一起食用。