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KCC Chef Instructor Grant Sato makes his take on the popular Okinawan donut (andagi) for us on Cooking Hawaiian Style.
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Chef Grant Sato’s Andagi
KCC Chef Instructor Grant Sato makes his take on the popular Okinawan donut (andagi) for us on Cooking Hawaiian Style.
Ingredients
- 4 c. flour
- 1/2 tsp. salt
- 1 3/4 c. granulated sugar
- 2 tbsp. baking powder
- 4 eggs
- 1 c. milk
- 1 tsp. vanilla extract
Instructions
- Combine the all of the dry ingredients and wet ingredients separately, making sure each is mixed well.
- Add the wet ingredients into the dry ingredients and mix by hand until the batter forms a lumpless thick texture and chill for 1 hour before frying (batter can be chilled for up to 3 days before frying).
- Heat about 4 inches vegetable oil to 325 degrees F and carefully drop about 2T-3T of batter by hand into the oil and cook until golden brown on all sides.
Notes
If you are adding 2 tablespoons of matcha powder, reduce the flour amount by 2 tablespoons. Â
To use wet ingredients such as (mashed banana, mashed sweet potato, kabocha,  or fresh poi, etc) add wet ingredient and reduce the milk by the same amount… ie. 1/2 cup poi, reduce milk by 1/2 cup etc…
Tried this recipe?Let us know how it was!