Sata Andagi (Okinawan Doughnuts)
Indulge in the traditional Okinawan deep-fried sweet treat, Sata Andagi, which offers a delicate sweetness with a crispy outside and a fluffy inside. You will be captivated by its flavor and texture.
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Servings: 8 pieces
Ingredients
- 1 large egg (about 2.1 oz/60 g, including shell)
- ⅓ cup white sugar
- 1 tsp neutral oil
- 1 ¼ cup cake flour
- 1 tsp baking powder
- 1.2 inches (3cm) of neutral oil in the pan (for deep-frying)
Instructions
- Crack egg into a bowl and beat it with sugar and oil.
- Sift flour and baking powder into the bowl, and mix everything together with a spatula until no powder is visible.
- Lightly coat your hands with a small amount of oil (not included in the recipe) to prevent the dough from sticking to them, and roll the dough into balls, each about 1.2 inches (3cm) in diameter.
- Pour oil into a pot and heat it to a temperature of 300-320℉ (150-160℃). Then, place the dough balls into the pot and deep-fry them for about 5-6 minutes until they crack and turn golden brown.
- Remove them from the pot and drain the excess oil on a wire rack or on paper towels.
Notes
- You can store it at room temperature for up to 2 weeks.
Nutrition
Calories: 134kcal
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