Local-style Andagi

Featured in the Honolulu Star-Advertiser on August 29, 2012.



Local-style Andagi

  • 4 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1/3 cup evaporated milk
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • Water
  • 4 large eggs, slightly beaten
  • Vegetable oil for deep frying


  1. In a deep fryer, heat oil to 350°F.
  2. Mix dry ingredients together in a large bowl.
  3. Make a well.
  4. In a small bowl, combine evaporate milk, oil, vanilla and enough water to make 1 cup.
  5. Add eggs.
  6. Pour into the well and fold using your hands until mixture is barely moist.
  7. Drop dough by hand Okinawan style*, with a tablespoon, or ice cream scoop.
  8. Fry until golden brown, testing to see if the andagi is done by piercing a skewer through it.
  9. If the skewer comes out clean, the andagi is done.
  10. Remove and place paper towel.

Makes 3 dozen.


  1. Add 1/2 cup chopped walnuts, macadamia nuts, sesame seeds, or cooked cubed Okinawan sweet potato.

*How to drop andagi dough Okinawan style:

  1. Wet hands in water with a few drops of oil added.
  2. Scoop dough in palm of hand, then close your hand.
  3. Turn your palm downward about 1-2 inches about the oil.
  4. Squeeze the dough about the size of a golf ball through the opening of your thumb and index finger.
  5. Cut off the dough by moving your thumb over your index finger.
  6. You can also cut off the dough using your other index finger or a wet chopstick.

Approximate Nutrient Analysis per serving (not including nuts or sweet potato):
170 calories, 9 g fat, 1 g saturated fat, 25 mg cholesterol, 100 mg sodium, 22 g carbohydrate, 0 g fiber, 11 g sugar, 2 g protein


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