Oh man, I’m going to be making this andagi recipe often!
Yesterday, I went to an Obon festival with my family, and they had andagi for sale! (As usual) But the problem was, there were so many people that wanted andagi that the andagi place kept selling out and they also had a HUGE line to purchase them! Determined to have some, I went home and made some of my own. Here’s the recipe below!
Also, if you’re asking what the heck Obon is and what andagi is, Obon is a Japanese Buddhist festival that celebrates the spirits of one’s ancestors (kind of like Dia de Muertos!) and andagi is a festival treat that is kind of like a deep-fried donut. Andagi is slightly sweet, fluffy, and has a crunchy exterior… It’s best eaten the day of!
- 3 c flour
- 1 T baking powder
- 1 c sugar
- ½ tsp. salt
- 5 eggs
- ¼ c milk
- 1 tsp. vanilla
- Heat up a wok or deep-fryer with veg or canola oil, with about 3-3½ in. of oil.
- In a big bowl, mix together the flour, baking powder, sugar, and salt (basically, the dry ing). Blend together and set aside. Grab another bowl and mix the eggs, milk, and vanilla together. Incorporate the wet ing with the dry ing. and, with a wooden spoon or rubber spatula, mix the two together until the dough forms. Do not overmix, or else the batter will become hard and yucky! 🙁
- When the oil is ready, form dough into small balls with either your hands, a small ice cream scooper, or a cookie dough disher before dropping it in oil. Every now and then, check with a thermometer to see if the oil is between 350-375 F. (Too high means the outside will cook, but not the inside, and too low means that the dango will become oily). If you don’t have a thermometer, check every now and then with a wooden object to see how many bubbles emerge from the wood. If it’s really bubbly, lower the heat– the temp is too high!
- Only put in 4-6 scoops at a time, or you might burn them. Flip andagi every now and then to cook evenly. Fry until golden brown.
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