Pohole Recipe
Make Pohole Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Frying & Finish
Method
Batter
- 1
Combine dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine salt until evenly combined and free of lumps.
- 2
- 3
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly thicker than pancake batter but still pourable — add up to 2 tablespoons more milk if it seems too thick or 1 tablespoon more flour if too thin. Let the batter rest for 10 minutes at room temperature to hydrate the flour.
Frying & Finish
- 4
- 5
Fry pohole
Using a tablespoon or small ice-cream scoop, spoon about 1 to 1 1/2 tablespoons of batter per pohole into the hot oil, spacing them about 1 inch apart. Fry 2–3 minutes until the bottoms are deep golden, then flip and fry another 1–2 minutes until evenly golden and cooked through. Adjust heat as needed to prevent burning. Work in batches so the pan remains at temperature and do not overcrowd.
- 6
Drain
Transfer cooked pohole to a paper towel–lined rack or plate to drain excess oil. If you want to keep batches warm, place them on a baking sheet in a 200°F (95°C) oven while continuing to fry.
- 7