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Andadog - interior


  • Author: She's Almost Always Hungry
  • Total Time: 20 minutes
  • Yield: 6 1x


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

2 eggs

wooden chopsticks

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