Okinawa Donuts

By now you’ve probably noticed I’m a fan of everything quick, easy and lazy. I’d rather bake chicken wings than fry them just to avoid the post-fryolator madness and clean-up, which also comes in handy health-wise. So you know that when I’m willing to put up with flying oil and standing over it, it has to be worth it. Okinawa donuts, also known as andagi, are round, crispy little fritters of love filled with cake-y fluffy centers that go great with some dark-roasted coffee in the morning or a glass of milk as a midnight snack.

These need to be fried at a very specific temperature, so use a cooking thermometer; otherwise, you may end up with a super browned exterior and raw dough inside.

Btw, this is Day #12 of procrastinating over my New Year’s resolutions, but who’s counting?!

Okinawa Donuts

Okinawa Donuts

Okinawa Donuts

Course Breakfast, Brunch, Dessert
Cuisine Japanese
Servings 12 donuts


  • 1 large egg
  • 1/2 cup granulated sugar
  • 2 tsp canola oil, plus extra for frying
  • 1 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1 pinch salt
  • confectioner's sugar, for serving


  1. In a bowl, beat the egg with a whisk. Whisk in the sugar and oil until combined.

  2. In a separate bowl, combine the flour, baking powder and salt. Sift the flour mix into the wet ingredients and gently fold using a spatula. Avoid over-mixing.

  3. Heat 4-5 inches of frying oil to 325°F in a heavy pot or saucepan. Wet hands and form dough into 12 ping-pong-sized balls.

  4. Fry the donuts in batches. The donuts will turn by themselves; do not touch them and let them do their thing. Remove them from the oil when evenly golden brown, about 10-12 minutes, and transfer to a cooling rack over a paper-lined tray. 

  5. Serve donuts sprinkled with confectioner's sugar and enjoy.

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