Trinigourmet Q&A #9: Pholourhie Making Tips
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- Trinigourmet Q&A #10: Can I Use Polenta in place of Cornmeal?
- Trinigourmet Q&A #9: Pholourhie Making Tips
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- TriniGourmet Q&A #6: Do you know of anyone in Brooklyn or the Bronx who frosts black cakes?
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- TriniGourmet Q&A #4: Where to find Promasa and Punch de Creme in the UK?
- Q&A #3: In Search of Kachourie
- Q&A #2: What is the recipe for Rituals’ Double Chocolate Oreo Cheesecake?
- Q&A #1: What is Green Seasoning?
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!
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 Mangé – The Trinigourmet Amazon Bookstore!