Okinawan Fried Doughnuts - KFVE, K5-Hawaii News Now, Local Programming

S3E2: Okinawan Fried Doughnuts

Okinawan Fried Doughnuts(Andagi or Sata Andagi)

Yield: 20-30 pieces depending on the size made


This is a standard andagi recipe that results in a doughnut that has a crispy outer shell and a cakelike center. If you want a sweeter andagi you can replace the cup of milk with sweetened condensed milk, but this will also create a denser center. If you want a softer cakelike andagi replace the milk with sour cream.



4 cups flour

½ teaspoon salt

1 ¾ cups granulated sugar

2tablespoons baking powder

4 eggs

1cup milk

1teaspoon vanilla extract


  1. Combine the all of the dry ingredients and wet ingredients separately, making sure each is mixed well
  2. Add the wet ingredients into the dry ingredients and mix by hand until the batter forms a lumpless thick texture and chill for 1 hour before frying(batter can be chilled for up to 3 days before frying)
  3. Heat about 4 inches vegetable oil to 325 degrees F and carefully drop about 2T-3T of batter by hand into the oil and cook until golden brown on all sides



3 Citrus Marmalade


Yield: 4 cups




2 red grapefruits

3 oranges

3 lemons

5 cups sugar

½ teaspoon unsalted butter

  1. Peel the zest off all the fruit and cut into julienne and set aside
  2. Cut the fruit into segments and juice the outer peel and set aside
  3. Place the julienne zest into a pot with 3 cups of water and cook them on medium heat for 20 minutes
  4. Add in the segments, juice, sugar, and unsalted butter and bring to a boil(the butter helps keep the foam at a manageable level)
  5. Cook over medium heat for 30 minutes while skimming any excess foam from the edges of the pot
  6. Once the mixture thickens or reaches 220 degrees F, place the marmalade into 4 jelly jars and top with the lid or paraffin wax
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