1/4 Photos of Andagi (Okinawan Doughnuts)
It's some what like a heavy cake doughnut . It is on the heavy side and not light and fluffy like a traditional glazed or sugar doughnut. Andagi is made annually at the Okinawan Festival in Kapiolani Park in Honolulu, Hawaii. They squeeze the dough out of their fists into perfect balls but I use an ice-cream scoop (small) to make the balls.
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- 1Sift dry ingredients together (flour, baking powder, and salt).
- 2Mix dry ingredients with sugar.
- 3Beat eggs and mix with milk and vanilla.
- 4Add egg mixture to dry ingredients and mix well.
- 5Heat oil in deep pan to 350 degrees.
- 6Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.
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Nutritional Facts for Andagi (Okinawan Doughnuts)
Serving Size: 1 (43 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 283.8
- Calories from Fat 203
- Total Fat 22.6 g
- Saturated Fat 3.1 g
- Cholesterol 22.0 mg
- Sodium 75.6 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 0.3 g
- Sugars 8.8 g
- Protein 2.1 g