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
Local-style Andagi
Featured in the Honolulu Star-Advertiser on August 29, 2012.
Ingredients:
Directions:
- In a deep fryer, heat oil to 350°F.
- Mix dry ingredients together in a large bowl.
- Make a well.
- In a small bowl, combine evaporate milk, oil, vanilla and enough water to make 1 cup.
- Add eggs.
- Pour into the well and fold using your hands until mixture is barely moist.
- Drop dough by hand Okinawan style*, with a tablespoon, or ice cream scoop.
- Fry until golden brown, testing to see if the andagi is done by piercing a skewer through it.
- If the skewer comes out clean, the andagi is done.
- Remove and place paper towel.
Makes 3 dozen.
Variations:
- Add 1/2 cup chopped walnuts, macadamia nuts, sesame seeds, or cooked cubed Okinawan sweet potato.
*How to drop andagi dough Okinawan style:
- Wet hands in water with a few drops of oil added.
- Scoop dough in palm of hand, then close your hand.
- Turn your palm downward about 1-2 inches about the oil.
- Squeeze the dough about the size of a golf ball through the opening of your thumb and index finger.
- Cut off the dough by moving your thumb over your index finger.
- 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
