For the Preserved Lemon Aïoli:
In a blender, add garlic, lemon juices, and salt. Blend until smooth. While blending, add egg yolks and slowly drizzle in oil to emulsify. Scrape into a mixing bowl. Fold in preserved lemon peels. Reserve.
For the Sweet Potato Fritti:
In a deep fryer, heat oil to 350°F. In a bowl, toss sweet potato and citrus with egg whites until coated. Fry sweet potato and citrus until golden brown. Season with salt.
To Assemble and Serve:
Place Sweet Potato Fritti on a serving plate. Top with parmesan, chiles, and herbs. Serve with 50 grams Preserved Lemon Aïoli.
Created by Chef Michael Gibson of The Hart at BentoLiving Chestnut Hill, adapted by StarChefs.