Pholourie
I miss home (Trinidad) so a lot of the recipes I may post would be for food I grew up on. This is one of the many snacks we enjoyed.
Pholourie
I miss home (Trinidad) so a lot of the recipes I may post would be for food I grew up on. This is one of the many snacks we enjoyed.
Cooking Instructions
- 1
Combine first six ingredients in a large mixing bowl.
- 2
In a blender or food processor, mince culantro leaves, garlic and hot pepper in some of the warm water.
- 3
Gradually add this mixture to the dry ingredients while vigorously mixing with a fork.
- 4
Continue to add remaining warm water and mixing until a smooth batter is formed. (Tip: you can use the water to "rinse" the emptied processor or blender to ensure you get as much seasoning in the mixture)
- 5
Cover with damp paper towels or kitchen towels and let rest for one to two hours, until more than doubled in size.
- 6
Heat oil in large, heavy bottomed pot over medium heat until hot but not smoking.
- 7
Use half tablespoon or tablespoon (depending on what size you want your pholourie balls to be) and scoop batter into the pot. You can use another spoon to help shape batter and get it into the pot more easily. Before scooping, dip spoons into a cup of water or oil to get batter into the pot more easily.
- 8
Move balls back and forth to ensure even frying. Lower heat if, balls are getting brown too quickly.
- 9
When they feel light and are a light golden brown, remove from heat and place on paper towels. Break one to ensure it cooks through.
- 10
Repeat process for the remaining batter. Serve warm with favourite chutney.
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