Andagi (Okinawan Doughnut)
Featured in the Honolulu Star-Advertiser on August 31, 2016.
Recipe compliments of Kapiolani Community College Culinary Arts Program.
4 cups flour
1/2 teaspoon salt
1 3/4 cups granulated sugar
2 tablespoons baking powder
1 cup sour cream or plain yogurt
1 teaspoon vanilla extract
In a large bowl, combine flour, salt, sugar, and baking powder; mix well. In a medium bowl, combine eggs, sour cream or plain yogurt and vanilla; mix well. Add wet ingredients into dry ingredients; mix by hand removing any lumps until batter forms a thick texture. Chill for 1 hour before frying (batter can be chilled for up to 3 days before frying). Heat about 4 inches vegetable oil to 350°F and carefully drop about 2 tablespoons of batter by hand into oil. Cook until golden brown on all sides. Makes about 35 pieces.
Tip: When making andagi, use a shallow pan to fry. Andagi batter may be used to make ono waffles or pancakes.
Approximate Nutrient Analysis per piece:
140 calories, 5 g fat, 1 g saturated fat, 25 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 0 g fiber, 10 g sugar, 2 g protein