Chef Grant Sato’s Andagi

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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.

Chef-Grant-Sato's-Andagi-Recipe
Rate This Recipe:
3.63 from 16 votes

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.
Posted By: As Seen On OC16
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American, Local
Servings 1 Serving

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.  
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…
Keyword Andagi, Sato Andagi, Okinawan Doughnuts, Doughnuts, Donut, Donut Recipe, Doughnut Recipe
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