Chef Grant Sato’s Andagi

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Chef-Grant-Sato's-Andagi
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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
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4.34 from 3 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.
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Local
Keyword: Andagi, Sato Andagi, Okinawan Doughnuts, Doughnuts, Donut, Donut Recipe, Doughnut Recipe
Yield: 1 Serving
Author: As Seen On OC16

Materials

  • 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…
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