Trinigourmet Q&A #9: Pholourhie Making Tips

This entry is part 5 of 13 in the series Q&A

Reader’s Question: When I fry pholourie on my own it falls apart in the oil but when my students do it it comes out perfect! Help please!

TriniGourmet’s Answer:

Hi there! There are many different possibilities. The top ones that come to mind are your batter may not have sat long enough, be dense enough or the oil may not be hot enough. Send pics if possible, and until then check my Pholourhie post for step by step pics and instructions. Best Wishes 🙂

If you have other suggestions for our reader why not leave them in the comments? Thanks!

For more Caribbean recipes check out the Caribbean Cooking section of Veni MangĂ© – The Trinigourmet Amazon Bookstore!

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Series NavigationTrinigourmet Q&A #8: Where to buy Ramin Ganeshram’s “Sweet Hands” in Trinidad?TriniGourmet Q&A #6: Do you know of anyone in Brooklyn or the Bronx who frosts black cakes?


Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"

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