Miami Recipes: Purple Okinawan Croquettes & Tangy Mango Tamarind Sauce

While fine dining is special, sometimes after a long day it’s just nice to be somewhere casual, have a beer or wine, and chow down. OTC, in downtown Miami, is laid back, and perfect for just that.


These Okinawan Croquettes and Mango Tamarind sauce make for a delicious, yet unconventional meal that you may not have all the time. Use these Miami recipes as inspiration for an appetizer or side dish at your next summer bash.

Guests will love the vibrant purple color from the Okinawan Sweet Potatoes, and the crispy breading makes it that much more delicious. Dip them into this tangy Mango Tamarind sauce for the perfect combo. 

Image via SimplyQ

Ingredients
  • Okinawan Croquettes:
  • 2 Whole Okinawan sweet potatoes, peeled
  • 1/2 Cup pork jowl rendered (save the fat)
  • 1/2 Cup honey
  • Salt and pepper, to taste
  • 6 Eggs, beaten
  • 3 Cups all-purpose flour
  • 6 Cups panko Japanese breadcrumbs
  •  
  • Mango Tamarind Sauce:
  • 1 Cup of tamarind
  • 1/4 Cup white vinegar
  • 1 Mango, chopped
  • 1/3 Cup sugar
  • 4 Garlic cloves, chopped
Directions

Rough chop the sweet potatoes and add to a pot with cold water. Cook for 20 minutes or until cooked through. At the same time, small dice the pork jowl, render down and save the fat. In a large bowl, pass the sweet potato through a food mill. Add the pork jowl, honey, salt and pepper. Shape them into rounds and put them in the freezer to harden.

Take out the croquettes and add them to 3 cups of flour, then to the beaten eggs. Do this twice to make sure there is plenty of egg and flour, this allows the breadcrumbs to stick well to the croquettes. Roll the croquettes around in the Panko breadcrumbs then set aside, they are ready for the deep fryer.

For the Mango Tamarind Sauce, place all ingredients in blender. Puree until smooth.

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