Preparation

• Put the 3 egg yolks, garlic, vinegar, chipotles, sugar, cinnamon, and 1/2 tsp. salt in a blender, and purée until light and foamy, about 1 minute. Scrape down the blender with a silicone spatula. With the blender running, slowly drizzle in the olive oil until thickened and emulsified. Refrigerate the aïoli in a covered container until ready to serve.
• Position a rack in the center of the oven, and heat the oven to 275°F. Line a large rimmed baking sheet with parchment. Put a cooling rack on another large rimmed baking sheet, and put it in the oven. Line a large plate with paper towels.
• In a large bowl, stir together the 3 egg whites, 2 whole eggs, panko, ginger, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Allow the mixture to rest until the panko softens, 5 to 10 minutes. Add the potatoes, and mix thoroughly to combine. Using a 1/4-cup measure, make a single layer of 2-1/2- to 3-inch-diameter patties on the parchment-lined baking sheet.
• 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.
• Serve the pancakes with the aïoli and lemon wedges on the side.