Best 5 Andagi Okinawan Doughnuts Recipes

OKINAWAN ANDAGI

Steps:

• In a large bowl whisk together the dry ingredients; flour, sugar, baking powder, and salt. Set aside.
• Combine the wet ingredients in a separate medium sized bowl; evaporated milk, water, vanilla extract, oil, and eggs.
• In the dry ingredient bowl, form a well in the middle. Pour a little of wet ingredients into the well. Gently fold the ingredients to combine until all of the wet ingredients are used. The dough will become like sticky Play-Doh.
• Heat a pot or wok with enough oil to deep fry the andagi at 330°F. Have a small bowl of water with some oil to dip on the side.
• To form the andagis, dip one hand into the bowl of water. Grab a handful of the dough, squeeze int in your palm to form a ping pong from between the thumb and index finger. Cut it off by closing the thumb and index finger together. Or you can use your opposite finger to cut it off and drop into the oil.
• If you aren't comfortable using your hands to make the andagi, use a small cookie scooper to drop the andagi into the oil.
• Let it fry for about 8 minutes or until it is golden brown and cooked in the inside. Check if the inside of the andagi has been cooked by skewering it and it comes out clean. Set the cooked andagis on a wire rack or plate lined with paper towels.
• Serve it hot and enjoy! Andagis will last for a few days before going stale.

ANDAGI (OKINAWAN DOUGHNUTS)

Steps:

• In a large mixing bowl, sift flour with baking mix, sugar, baking powder and salt. Add eggs, orange rind, juice and milk; stir until dry ingredients are moistened and dough is smooth.
• Heat oil to 375°F.
• Drop dough by teaspoonfuls into hot oil; fry until golden brown. Drain on paper towels.

ANDAGI (OKINAWAN DOUGHNUTS)

Steps:

• Sift dry ingredients together (flour, baking powder, and salt).
• Mix dry ingredients with sugar.
• Beat eggs and mix with milk and vanilla.
• Add egg mixture to dry ingredients and mix well.
• Heat oil in deep pan to 350 degrees.
• Use 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.

SATA ANDAGI (OKINAWAN DOUGHNUTS)

Steps:

• In a deep fryer or deep skillet, heat oil to 350 F or until hot.
• In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
• Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
• Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
• Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!

(SATA) ANDAGI ( OKINAWAN DOUGHNUTS)

Steps:

• Heat oil in a large wok or deep fryer to 350 degrees.
• In a large bowl combine the flour,sugar, baking powder, and salt.
• In a separate bowl beat eggs, add in milk and vanilla and mix well.
• Slowly, stir egg mixture into flour mixture until well blended.
• Drop by tablespoonfuls into hot oil, a few at a time, making sure the temperature of the oil does not drop.
• Fry, until golden brown on all sides.
• Remove from oil and allow to drain on a rack. (I use a cookie cooling rack on a pan lined with paper towels).