Recipe details
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Sata Andagi
35min
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
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare dry ingredients
In a large bowl, whisk together flour, sugar, and baking powder.
Prepare wet ingredients
In a separate bowl, beat eggs, milk, and vanilla extract until well combined.
Combine ingredients
Pour the wet ingredients into the dry ingredients.
Mix batter
Stir until a thick, slightly sticky dough forms. Do not overmix.
Rest dough
Let the dough rest for 10 minutes at room temperature.
Heat oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
Form donuts
Using your hands, form the dough into small, golf ball-sized rounds.
Fry donuts
Carefully drop 4-5 dough balls into the hot oil.
Cook first side
Fry for about 2-3 minutes, or until the bottom is golden brown.
Flip donuts
Gently flip the donuts and fry for another 2-3 minutes.
Remove from oil
Using a slotted spoon, remove donuts and place on a paper towel-lined plate.
Continue frying
Repeat the process with the remaining dough balls.
Cool
Allow the Sata Andagi to cool for 5 minutes before serving.
Serve
Serve warm or at room temperature.
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