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
- 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
- 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.