Plantain Pancakes with Sour Cream & Jalapeno Jelly

Ingredients

• 1/2 Cup apple jelly
• 1/2 Teaspoon minced and seeded jalapeno pepper
• 3 green plantains, peeled and grated
• 1 clove garlic, finely minced
• 1/4 Teaspoon salt
• Vegetable oil
• 1 Cup sour cream

Directions

• To make Jalapeno Jelly: mix together apple jelly and minced jalapeno in a small bowl until thoroughly combined. Cover and refrigerate.
• To make Plantain Pancakes: coarsely shred plantains using a hand grater. Combine plantains, garlic, and salt. With clean hands, take about 2 tablespoons of grated plantains and squeeze out excess liquid. Form plantains into pancakes.
• Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place pancakes into oil, and cook for about 2 minutes on each side, until golden brown. Remove from oil and set on a paper towels.
• Top each warm pancake with 1 teaspoon sour cream and a dab of Jalapeno Jelly and serve immediately. Makes about 30.