HONOLULU (HawaiiNewsNow) - It's light and crispy. Chef Ronnie from Tiki's Grill and Bar appeared on Sunrise for this episode of "Kitchen Creations". He made banana andagi, an Okinawan treat that's similar to a doughnut or fritter. The Sunrise crew unanimously agreed that this is the best andagi we've ever had. It was not too sweet and lighter than other versions. We believe the banana also kept the inside moist.
You can find this recipe in today's Honolulu Star-Advertiser. It's in the "Crave" section in Mariko Jackson's monthly column titled "Little Foodie". Her recipe is below.
1/3 cup milk
1 teaspoon vanilla
1-1/3 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 apple bananas, mashed (a little more than 1/2 cup)
Oil for frying
Whisk together egg, milk and vanilla.
In separate bowl, mix flour, sugar, baking powder and salt. Add to egg mixture and stir until just incorporated — do not over-mix. Add bananas and stir until just blended. Some chunks are good!
In pan, add at least 4 inches oil and heat to 375 degrees. Drop in dough by rounded tablespoons or using a miniature ice cream scoop. (Be careful with the task. Avoid splashing the oil or your fingers will get burned.)
Flip after about 90 seconds or when doughnut is dark brown on one side. The frying process should take less than 3 minutes per andagi. Repeat with remaining dough.
Remove doughnuts to paper-towel-lined plate with slotted spoon or tongs.
Cool, but eat while still warm. The exterior crust will dry as it sits. Makes about 16 andagi.