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Sheldon Simeon’s Andagi Are Two-Bite Doughnut Perfection

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Credit: Rachel Cook - Half Acre House

Most people outside of Hawai‘i know of malasadas, but Hawai‘i’s other beloved fried dough, andagi, also deserves recognition. Whereas malasadas are usually yeast-based, andagi are leavened with baking powder — they’re more like crunchy-shelled cake donuts rather than puffy malasadas. Andagi came to the islands via Okinawan laborers, who first arrived in Hawai‘i in 1900. Today, the annual Okinawan Festival is one of the largest cultural festivals in the state, frying up somewhere around 70,000 andagi. (There’s even an anda-dog, an Okinawan version of a corndog).

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Andagi are also a favorite treat at okazuya, old-school Japanese delis, which are among the most nostalgic of Hawai‘i’s eateries. But making them at home means you can have them year-round and hot and fresh, when they’re at their best.

Credit: Rachel Cook - Half Acre House

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Sheldon Simeon's Andagi (Okinawan Doughnuts)

Yield Makes 4 dozen doughnuts

• shellfish-free
• fish-free
• alcohol-free
• low-potassium
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on 16 servings. (% daily value)

• Calories 343
• Fat 14.0 g (21.5%)
• Saturated 1.5 g (7.5%)
• Carbs 50.2 g (16.7%)
• Fiber 0.8 g (3.4%)
• Sugars 25.7 g
• Protein 4.9 g (9.9%)
• Sodium 259.3 mg (10.8%)

Ingredients

• 2 cups

  white sugar

• 4

  eggs

• 3/4 cup

  whole milk

• 3/4 teaspoon

  vanilla extract

• 4 cups

  flour

• 3 1/2 tablespoons

  baking powder

• 1/4 teaspoon

  salt

• Oil for deep frying

Instructions

1. In a large bowl, whisk together sugar, eggs, milk, and vanilla extract. In a separate bowl sift flour, baking powder, and salt together. Add dry ingredients to egg mixture. Stir until dry ingredients are moistened and smooth. Do not over-mix.

2. Prepare a wire rack or line a baking sheet with paper towels. Fill a large, heavy-bottomed pot or Dutch oven with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat over medium-high heat until the oil reaches 350°F (use a thermometer), adjusting the heat as needed to maintain temperature.

3. Drop teaspoonfuls of dough into the hot oil. Fry doughnuts in batches, making sure there is plenty of room for them to move in the oil, until golden-brown and crispy, 4 to 5 minutes. Transfer the andagi to a wire rack or a paper-towel lined plate and let cool slightly before serving.

Credit: Ryan Siphers

This recipe is part of our weeknight Hawaiian cooking guide, designed to bring the vibrant and colorful cuisine of Hawaii into your kitchen. Head to the intro piece to read more from Sheldon, and check out all of the recipes below .

Sheldon Simeon’s Weeknight Hawaiian Guide

1 / 5

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This poke is made using ogo seaweed and ‘inamona, and takes cues from how the dish was traditionally prepared by native Hawaiians.

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2 / 5

Lechon Kawali (Crispy Fried Pork Belly)

The trick to this Filipino pork dish is simmering and then dehydrating the pork belly first, so that when the skin hits the hot oil, it expands and blisters into airy, crackly deliciousness, like a puff of salt and pork fat.

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3 / 5

Kamaboko Dip

The charm of this dip, which is similar in a way to crab salad, lies in the pops of umami provided by oyster sauce, sweet chili sauce, and powdered dashi, plus a showering of chopped scallion on top.

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4 / 5

Chicken Hekka

Somewhere between a braise and a stirfry, hekka is an ideal “clean out the fridge” meal because you can use whatever vegetables and greens are on hand, along with dried cellophane noodles, shoyu, mirin, ginger, garlic, and chicken broth.

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5 / 5

Andagi (Okinawan Doughnuts)

These doughnuts are leavened with baking powder rather than yeast, so they’re more like crunchy-shelled cake donuts rather than puffy malasadas. Serve them when they're hot and fresh.

Go To The Recipe

Sheldon Simeon

Contributor

Sheldon was born in Hilo, on the Big Island of Hawaii, and acquired his love for cooking from his family’s love of cooking and entertaining. Sheldon attended Maui Culinary Academy and worked in various restaurants on Maui before competing in seasons 10 and 14 of Bravo’s hit competition cooking show “Top Chef,” winning Fan Favorite both times. In 2016, Sheldon opened his first solo restaurant, Tin Roof, where he serves up local dishes in take-out bowls. In fall 2018, Sheldon opened Lineage, his second solo restaurant and full service concept delighting guests with traditional local Hawaii fare in Wailea, Maui. In 2019, Lineage was named a James Beard Award semifinalist for “Best New Restaurant.” In 2020, Sheldon left Lineage to focus on writing his first cookbook, Cook Real Hawai’i, which just came out in the Spring of 2021 from Clarkson Potter. Sheldon resides in Maui with his wife Janice and their four children.

Source : food