Andagi (Okinawan Doughnut)
- 4 cups flour
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 tablespoons baking powder
- 4 eggs
- 1 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
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Featured in the Honolulu Star-Advertiser on August 31, 2016.
Recipe compliments of Kapiolani Community College Culinary Arts Program.
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