The Okinawan Festival is held in Honolulu as a celebration of the culture and foods of Okinawa. Held annually over the Labor Day weekend, the festival is sponsored by the Hawaii United Okinawa Association. In celebration of this annual tradition, I’m sharing one of my favorite and easy Okinawan recipes, andagi doughnuts.
What are andagi?
Andagi are Okinawan doughnuts that are similar to fried confections from Southern China. They are akin to cake doughnuts as opposed to yeast doughnuts. As with many popular foods in Hawaii, andagi were brought to Hawaii by laborers who immigrated to the islands.
Andagi are pretty easy to make. Because the batter doesn’t require any rise or rest time, it can be mixed together and fried immediately.
The dough is dropped in tablespoon portions which result in andagi that are slightly larger than donut holes you typically find in doughnut shops. Andagi are also fried a little darker than most doughnuts. You don’t want the oil to be too hot or they will fry to quickly. If the andagi fry too quickly you will end up with a raw interior instead of a fluffy cake-like center.
One of the trademarks of homemade andagi are their imperfectly round shape with tails and tips trailing off. This can make the andagi look somewhat alien-like but makes for lots of crispy bits.
Andagi are best eaten immediately without any additional adornment. Leftovers can be kept for a few days and reheated in an airfryer.Print
These Okinawan doughnuts have a fluffy cake-like interior and a crunchy-shelled exterior. They are easy to make and delicious to eat.
4 cups all-purpose flour
2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup evaporated milk*
2/3 cup water*
1 teaspoon vanilla extract
2 tablespoons vegetable oil
4 eggs, lightly beaten
oil for deep frying
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a separate bowl, combine the evaporated milk, water, vanilla extract, and eggs.
Form a well in the middle of the dry ingredients. Pour a little of the wet mixture into the well and gently fold the ingredients to combine. Continue to combine until all of the wet mixture is used. The dough will be sticky.
Heat a pot with enough oil to deep fry to 330 degrees F.
Drop tablespoon-sized balls of batter into the oil. Do not overcrowd the pot. Gently turn the andagi so they are evenly browned. Fry for about 4-5 minutes or until the andagi are golden brown and cooked through. Drain on a rack or a sheet pan lined with paper towel.
Serve andagi hot. Leftovers will keep for a few days and can be reheated in an air fryer or toaster oven.
*You can substitute 3/4 cup whole milk for the evaporated milk and water.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Okinawan
- Serving Size: 4 andagi
- Calories: 342.44
- Sugar: 34.17 g.
- Sodium: 268.32 mg.
- Fat: 5.88 g.
- Saturated Fat: 1.28 g.
- Carbohydrates: 66.22 g.
- Fiber: 1.13 g.
- Protein: 6.63 g.
- Cholesterol: 56.59 mg.