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Sata Andagi

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35min

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20 servings

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Sata Andagi are traditional Okinawan donuts, known for their crispy exterior and dense, cake-like interior. These delightful treats are slightly sweet with a hint of vanilla, making them perfect for breakfast or as a snack. Unlike typical donuts, Sata Andagi are formed into small, rustic balls and deep-fried to golden perfection. Their unique texture and subtle sweetness make them a beloved staple in Okinawan cuisine and a delightful introduction to Japanese sweets.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
0 g
5 g
Allergen Content

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Eggs

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare dry ingredients

In a large bowl, whisk together flour, sugar, and baking powder.

2
Prepare wet ingredients

In a separate bowl, beat eggs, milk, and vanilla extract until well combined.

3
Combine ingredients

Pour the wet ingredients into the dry ingredients.

4
Mix batter

Stir until a thick, slightly sticky dough forms. Do not overmix.

5
Rest dough

Let the dough rest for 10 minutes at room temperature.

6
Heat oil

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

7
Form donuts

Using your hands, form the dough into small, golf ball-sized rounds.

8
Fry donuts

Carefully drop 4-5 dough balls into the hot oil.

9
Cook first side

Fry for about 2-3 minutes, or until the bottom is golden brown.

10
Flip donuts

Gently flip the donuts and fry for another 2-3 minutes.

11
Remove from oil

Using a slotted spoon, remove donuts and place on a paper towel-lined plate.

12
Continue frying

Repeat the process with the remaining dough balls.

13
Cool

Allow the Sata Andagi to cool for 5 minutes before serving.

14
Serve

Serve warm or at room temperature.

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