Andagi Okinawan Doughnuts Recipes

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!

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.

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.

Steps:

• Heat oil in a large wok or deep fryer to 350 degrees.
• In a large bowl combine the flour,sugar, baking powder, and salt.
• In a separate bowl beat eggs, add in milk and vanilla and mix well.
• Slowly, stir egg mixture into flour mixture until well blended.
• Drop by tablespoonfuls into hot oil, a few at a time, making sure the temperature of the oil does not drop.
• Fry, until golden brown on all sides.
• Remove from oil and allow to drain on a rack. (I use a cookie cooling rack on a pan lined with paper towels).