Andagi aka Okinawan Doughnuts, is a local favorite. The crunchy texture combined with the sweetness of the dough, makes this a must have at carnivals, festivals and fairs in Hawaii. When I’ve run out snacks in my house, this is my go-to treat. It’s definitely a crowd pleaser in our home. They don’t last long. In fact, my husband is lucky if he even KNOWS that we made andagi. We’re so bad. Here’s a step-by-step in case you can’t wait for the next Bon Dance. I found this recipe in one of those school fundraiser-type recipe books. Love those. They have the best recipes. The indgredients you’ll need to grab: FLOUR, SUGAR, BAKING POWDER, SALT, MILK, 1 EGG, VANILLA, OIL.
Got ‘em. Good. Now let’s get to it.
First you’re gonna deal with the dry ingredients. Grab some flour and pour it into a clean bowl. The clean bowl part is important. If it’s not clean, then I’m not responsible for how your doughnuts turn out. I’m just saying.
Next, pour in the sugar. If you’re bowl is still not clean, well, may the force be with you.
Add some baking powder for fluffiness.
Then add a little salt, like, a pinch.
Take your whisk and mix ‘em up good, then set the bowl on the side.
Next up, the non-dry ingredients. You’ll want to get a separate bowl to put these in and yes, I still insist that your bowl be clean initially. Pour in some milk.
Crack in an egg.
You’ll need a little oil.
Don’t forget the vanilla. It completes it.
Take that whisk again and give it all a good whirl, hurricane style.
It is time to bring together the wet and dry. Pour the wet ingredients in.
I would use a big spoon for this one. I’m not sure what the mathematical ratio is, but I’m sure there is more dry ingredients than wet, so your dough will be on the dry side.
See – it should look like this big, sticky blob. Bet you’re glad you didn’t use a whisk.
Grab whatever size spoon you want to use to scoop up the batter. Whatever floats your boat. Of course, the bigger the spoon, the bigger the doughnut. Me personally, I use a tablespoon. My doughnuts come out about the size of golf balls, divets not included.
Scoop and drop, carefully of course.
Watch it fry. He looks kinda lonely. We should add some friends.
Now they’re having a party.
After a couple of minutes, you’ll be able to see them browning on the underside. That’s your cue to turn them over. If I was real authentic, I would have used chop sticks like my mother-in-law to turn them over. I promise, they’ll still taste good even if you only have tongs available.
Look at that golden-brown deliciousness. They’re smiling, oh wait. No. That’s me smiling because they are about ready.
. . . . . and they’re done. Ta-Da! Hope you like them.
ANDAGI (OKINAWAN DOUGHNUTS)
Difficulty: Easy-Peasy Prep Time: 10 mins Cook Time: 20 mins
Servings: Makes 20 golf ball size doughnuts
Dry Ingredients Wet Ingredients (aka non-dry ingredients)
2 cups flour 3/4 cup whole milk
1/2 cup sugar 1 egg
2 tsp baking powder 2 tsp vegetable oil
pinch of salt 1/2 tsp vanilla extract
Pour some oil into a pot, deep enough to fry in. Turn the heat to medium-high. Mix all the dry ingredients together in a bowl. Mix all the wet ingredients in a separate bowl. Add the wet ingredients to the dry ones and combine them using a big spoon. The batter will be on the dry, sticky side. Scoop out the dough with a tablespoon and drop into the hot oil. Let them cook until they turn a nice, delicious golden brown. Put them on a paper towel to drain. Wait for them to cool a little, then eat ‘um up!