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Andagi (Okinawan Doughnuts)

  • Author: She's Almost Always Hungry
  • Total Time: 15 minutes
  • Yield: 12 1x


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.

Keywords: doughnuts