Sata Andagi (Okinawan Doughnuts)

May 27, 2023May 27, 20230 17

Sata Andagi (Okinawan Doughnuts) recipe for a sweet treat with a twist

by The Chefin Dessert

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

231

Sugar

23g

Fat

12g

Sata Andagi (Okinawan Doughnuts) are a popular treat in Okinawa, Japan. These delightful doughnuts are crispy on the outside and soft on the inside, and have a unique texture due to the use of baking powder in the recipe. They are typically enjoyed as a snack or dessert, often served with tea or coffee. Sata Andagi (Okinawan Doughnuts) are easy to make and require only a few ingredients, making them a great choice for a quick and tasty treat.

Instructions

1.	In a large bowl, whisk together the eggs, milk, and vanilla.
2.	In another bowl, combine the flour, sugar, baking powder, and salt.
3.	Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms.
4.	Heat oil in a deep pan, and using an ice cream scoop, carefully drop the dough into the hot oil.
5.	Fry the dough until golden brown, flipping occasionally to ensure even cooking.
6.	Remove from oil and drain on paper towels before serving.

PROS

Sata Andagi (Okinawan Doughnuts) are a unique alternative to traditional donuts.
These treats are sweet and delicious, and have a crisp exterior while remaining soft on the inside.

This recipe is easy to make and requires only a few ingredients.

CONS

Since these are deep-fried, they are high in calories and fat and should be enjoyed in moderation.

They are not suitable for those who are gluten intolerant and vegan.

HEALTH & BENEFITS

Sata Andagi (Okinawan Doughnuts) are not particularly healthy, but they can be enjoyed as an occasional treat in moderation.
The eggs in this recipe provide a good source of protein, and the milk adds calcium.

	oil ( for deep frying )
	4 eggs
	3/4 cup milk
	3/4 teaspoon vanilla
	4 cups flour
	2 cups sugar
	3 1/2 tablespoons baking powder
	1/4 teaspoon salt