Andagi Food

OKINAWAN ANDAGI

Steps:

• In a large bowl whisk together the dry ingredients; flour, sugar, baking powder, and salt. Set aside.
• Combine the wet ingredients in a separate medium sized bowl; evaporated milk, water, vanilla extract, oil, and eggs.
• In the dry ingredient bowl, form a well in the middle. Pour a little of wet ingredients into the well. Gently fold the ingredients to combine until all of the wet ingredients are used. The dough will become like sticky Play-Doh.
• Heat a pot or wok with enough oil to deep fry the andagi at 330°F. Have a small bowl of water with some oil to dip on the side.
• To form the andagis, dip one hand into the bowl of water. Grab a handful of the dough, squeeze int in your palm to form a ping pong from between the thumb and index finger. Cut it off by closing the thumb and index finger together. Or you can use your opposite finger to cut it off and drop into the oil.
• If you aren't comfortable using your hands to make the andagi, use a small cookie scooper to drop the andagi into the oil.
• Let it fry for about 8 minutes or until it is golden brown and cooked in the inside. Check if the inside of the andagi has been cooked by skewering it and it comes out clean. Set the cooked andagis on a wire rack or plate lined with paper towels.
• Serve it hot and enjoy! Andagis will last for a few days before going stale.

SATA ANDAGI (OKINAWAN DOUGHNUTS)

Steps:

• In a deep fryer or deep skillet, heat oil to 350 F or until hot.
• In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
• Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
• Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
• Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!

ANDAGI

Steps:

• Sift flour with sugar and baking powder.
• Fold in eggs, evaporated milk, and butter, the gentler you are, the fluffier the andagi will be.
• Let stand for at least 30 minutes.
• Heat oil to 350°F
• Stir dough once before frying.
• Scoop dough with hand, lift palm and turn downward, and squeeze dough through thumb and index finger, shaping a round ball or use an ice cream scoop. Depending on how quickly you want your andagi to cook, they can be anywhere from the size of a ping pong ball to a tennis ball.
• Drop into hot oil and fry 8 to 10 minutes, turning often until donuts split.
• Drain on absorbent paper.

ANDAGI (OKINAWAN DOUGHNUTS)

Steps:

• In a large mixing bowl, sift flour with baking mix, sugar, baking powder and salt. Add eggs, orange rind, juice and milk; stir until dry ingredients are moistened and dough is smooth.
• Heat oil to 375°F.
• Drop dough by teaspoonfuls into hot oil; fry until golden brown. Drain on paper towels.

ANDAGI (OKINAWAN DOUGHNUTS)

Steps:

• Sift dry ingredients together (flour, baking powder, and salt).
• Mix dry ingredients with sugar.
• Beat eggs and mix with milk and vanilla.
• Add egg mixture to dry ingredients and mix well.
• Heat oil in deep pan to 350 degrees.
• Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.