Sata andagi

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Sata andagi
Sata andagi.jpg
A finished sata andagi
Type Fried dough
Place of origin Japan
Region or state Okinawa
Main ingredients Flour, sugar and eggs
Cookbook:Sata andagi  Sata andagi

Sata andagi (サーターアンダーギー Saataa andaagii?) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malasada, or the Dutch oliebollen), native to the Japanese prefecture of Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi. Traditional Okinawan andagi is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried.

Saataa means "sugar", while andaagii means "deep fried" ("oil" (anda) + "fried" (agii)) in Okinawan (satō and abura-age in Japanese.) It is also known as saataa andagii and saataa anragii.

Sata andagi are a part of Okinawan cuisine. Like most confectionery from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese techniques,[1] although other sources say it simply is a derivative of a Chinese dish. They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.

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