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Andagi

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Submitted by Stephanie Medina

Okinawan Doughnut 3 dozen

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

20 min

Ingredients

4 2E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML SUGAR
79
2 3E+1
TABLESPOONS ML CANOLA OIL
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X X WATER *
4 4
LARGE LARGE EGGS
1 1
X X VEGETABLE OIL
for deep frying *

Directions

Mix dry ingredients together. Make a well.

Combine the evaporated milk, oil, vanilla and enough water to make 1 cup.

Add the eggs. Pour into the well and fold using your hands until mixture is barely moist.

Preheat oil to 350℉ (180℃).

Drop dough by hand or with a tablespoon or a #24 Ice Cream scoop.

Fry until golden brown, testing to see if the andagi is done by piercing a skewer through it.

If the skewer comes out clean, as in a cake test, the andagi is done.

Remove and place on absorbent paper towel.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 989 12% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 215mg 72%
Sodium 380mg 16%
Total Carbohydrate 66g 66%
Dietary Fiber 3g 14%
Sugars g
Protein 40g
Vitamin A 5% Vitamin C 0%
Calcium 16% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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