Ingredients Weight Measure
Sweet potato, finely grated 3 cups
Yukon Gold potatoes, finely grated 3 cups
Plantains, finely grated 1-1/2 cups
Green onions, finely sliced 3/4 cup
Cornstarch 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Salt 2 Tbsp.
Pepper, freshly ground 1 Tbsp.

Pork Balls

Ingredients Weight Measure
Ground pork 5 lbs.
Mango, finely diced 1/2 cup
Pineapple, finely diced 1/2 cup
Green onions, finely diced 1/2 cup
Cilantro, fresh, finely chopped 1/4 cup
Eggs, large 3 ea.
Orange, zest of 1 ea.
Orange, juice of 1 ea.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
TABASCO® brand Green Pepper Jalapeño Sauce 2 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Ginger, finely chopped 1 Tbsp.
Sea salt 2 Tbsp.

Mango-Pineapple Dipping Sauce

Ingredients Weight Measure
Mangoes, diced 2 cups
Pineapple, diced 2 cups
Water 2 cups
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Ginger, fresh chopped 2 Tbsp.
Rice wine vinegar 2 Tbsp.
Salt 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.

Island Slaw

Ingredients Weight Measure
Jicamas, finely shredded 3 cups
Cabbage, finely shredded 3 cups
Carrots, finely shredded 2 cups
Lime, zest and juice of 1 ea.
Green onions, finely sliced 1 cup
Grapeseed oil 1-1/2 cups
Rice wine vinegar 1/2 cup
Sea salt 1/4 cup
TABASCO® brand Original Red Sauce 1/4 cup


  1. For the Fritter Mixture, combine all the ingredients well. Make sure that the plantains and cornstarch are mixed evenly throughout.
  2. For the Pork Balls, mix together all ingredients and roll into 1/2-oz. meatballs. Wrap the meatballs tightly in the fritter mixture, coating the meat evenly. Gently drop the fritter balls into a 350°F preheated deep fryer. Cook only until very light golden brown; finish the meatballs in a 350°F oven for 10-12 minutes.
  3. For the Mango-Pineapple Dipping Sauce, place all ingredients in a saucepan and bring to a boil. Simmer for 20 minutes and then puree. Keep warm.
  4. For the Island Slaw, combine all ingredients and mix well.
  5. For each serving, place a scoop of the slaw on one side of each plate. Place 8 fritter balls on the plate next to the slaw. Serve the dipping sauce warm in a side dipping bowl.

Yield: 16 servings