Poi Andagi (Okinawan Doughnuts)
- 3 quarts salad oil for deep frying
- 1 bag (18 oz) fresh poi (starchy paste made from mashed taro)
- 2 eggs, beaten
- 1 cup sugar
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 to 1/2 cup water
Poi Andagi (Okinawan Doughnuts)
Demonstrated by: Chef Jason Kina of Ihilani Resort and Spa.
Okinawan Recipes on August 15, 1999.
Ingredients:
Directions:
- In a deep skillet, heat oil to 350°F.
- In a large bowl, combine poi, eggs, sugar, and vanilla; mix well.
- Combine flour and baking powder; add to poi mixture.
- Stir until dry ingredients are moistened, adding enough water to make a smooth thick batter.
- Drop teaspoonfuls of batter into the hot oil; fry until doughnuts rise to surface and are golden brown.
- Drain on paper towels.
Makes 15 to 20 doughnuts.
