Recently I had the privilege of having my Grandma’s Andagi (Okinawan doughnut) recipe published in the Honolulu Advertiser.

Unfortunately, the Advertiser due to an oversight incorrectly printed the recipe twice. I’m happy to say on the fourth printing Grandma’s recipe was exactly how we had originally submitted it.

Since its printing, this recipe has generated a great deal of interest and curiosity.

As a result, please allow me to share with you her recipe for our favorite family snack, Andagi.

NOTE: Grandma is Mrs. Kame Ige who runs the Palace Saimin Stand at 1256 N. King St.

RECIPE:

3 C. flour

1-1/2 C. sugar

1 T. baking powder

3 eggs

1 C. milk

Oil

In a large bowl, combine flour, sugar, and baking powder. Beat eggs in a separate bowl and add milk. Fold in milk mixture with the dry ingredients. Do not mix too much.

With a teaspoon, scoop dough and try to make a perfect ball slightly larger than a golf ball. Drop into hot oil (about 350°). As dough rises to the top of the oil, turn it around to brown evenly.

HINT: Eat while warm. For best results in reheating, use microwave oven.