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 listed in the ingredients) to prevent the dough from sticking to them, and roll the dough into balls, each about 1.2 inches (3 cm) 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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