Andagi (Okinawan Doughnut)

Featured in the Honolulu Star-Advertiser on August 31, 2016.
Recipe compliments of Kapiolani Community College Culinary Arts Program.



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


  1. In a large bowl, combine flour, salt, sugar, and baking powder; mix well.
  2. In a medium bowl, combine eggs, sour cream or plain yogurt and vanilla; mix well.
  3. Add wet ingredients into dry ingredients; mix by hand removing any lumps until batter forms a thick texture.
  4. Chill for 1 hour before frying (batter can be chilled for up to 3 days before frying).
  5. Heat about 4 inches vegetable oil to 350°F and carefully drop about 2 tablespoons of batter by hand into oil.
  6. 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


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