When I first started playing around with this recipe, I thought I was so clever. If you can dip hot dogs into cornbread batter and deep fry them, why not do the same with andagi batter and make an Okinawan version of a corndog. As it turns out, andadogs (andagi + hot dog, get it?) or Okinawan corndogs have been sold at the Okinawan festival for years. But just because I’m late to the party, doesn’t mean it’s not a great idea.
Modifying the corndog
First, the batter
Andagi batter is great for this purpose. It’s thick enough to coat a hotdog and has a great crust when fried. However, whereas cornbread batter can be sweet or savory, andagi batter is sweet. There are add-ins that could alter the sweetness like scallions or furikake. We will get to that but first we wanted to test out the andagi batter, as is.
Then, the hotdog
So if the savoriness isn’t going to come from the batter, that leaves the hotdog. We didn’t want to use a regular supermarket hotdog which has saltiness but not much flavor. Instead we chose a jalapeño-cheddar smoked sausage.
There are two reasons why this works. The first is that it has a lot of bold flavors that stand up to the sweetness of the andagi batter. Second is the sausage is already fully cooked so when we fry the andadog, we only need to make sure the andagi batter is cooked through.
Once we had our basic andadog recipe down, we looked at additional modifications. Nothing too crazy, just some things that might zhush things up.
- Added chopped scallions to the batter
- Sprinkled furikake on the andadogs when they came out of the fryer (this worked better than incorporating it into the batter)
- Served the andadogs with a drizzle of sriracha mayo
- Cut the sausage into bite sized pieces and fry up individual andadog bites
All in all we are happy with our Okinawan-Hawaii version of a corndog. Now if only I could replicate the Disneyland corndogs…Print
This Okinawan version of the corndog features a sausage or hot dog on a stick that is hand-dipped in andagi batter and deep fried.
6 jalapeno-cheddar smoked sausages
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/6 cup evaporated milk
1/3 cup water
1/2 teaspoon vanilla extract
1 tablespoon vegetable oil
oil for deep frying
In a large pot, heat vegetable oil to 350 degrees Fahrenheit.
In a large bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
Combine the evaporated milk, water, vanilla extract, oil, and eggs in a separate bowl.
Form a well in the middle of the dry ingredients. Pour a little of wet mixture into the well. Gently fold the ingredients to combine until all of the wet ingredients are used. The dough will be sticky.
Insert a wooden chopstick into each sausage leaving enough of the chopstick to create a handle. Pat each sausage dry with a paper towel.
Transfer the andagi batter to a tall drinking glass for easy dipping. Dip each sausage into the batter, covering it completely. After dipping, immediately lower into the hot oil to fry.
Fry each andadog until golden brown, about 3-4 minutes. Drain on paper towels and sprinkle with a little furikake (optional).
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main dishes
- Cuisine: Okinawan-American
- Serving Size: 1 andadog
- Calories: 611.16
- Sugar: 34.17 g.
- Sodium: 808.93 mg
- Fat: 29.6 g.
- Saturated Fat: 8.84 g.
- Carbohydrates: 66.22 g.
- Fiber: 1.13 g.
- Protein: 19.46 g.
- Cholesterol: 117.79 mg.
Keywords: sausages, andagi