*Add a few drops of oil to a bowl of water and use the mixture to wet hands before scooping the dough.
Make it yourself
This recipe for andagi comes from "Okinawan Mixed Plate," published by Hui O Laulima, the women's auxiliary of the United Okinawan Association of Hawaii.
Note that it calls for an oil temperature of 350 degrees, standard for deep-frying. Our andagi expert, Betsy Miyahira, however, suggests a lower temperature -- 330 degrees.
4 cups flour
4 teaspoons baking powder
2 cups sugar
1/2 teaspoon salt
1/3 cup evaporated milk
2 tablespoons vegetable oil
1 teaspoon vanilla
4 large eggs, slightly beaten
Vegetable oil, for deep frying
Combine flour, baking powder, sugar and salt. Make a well in center.
Combine milk, oil and vanilla in a measuring cup, then add enough water to make 1 cup of liquid. Add eggs. Pour into well in dry ingredients. Mix by hand until barely moist. Preheat oil to 350 degrees. *(See note above.)
Drop dough by hand, or use a large spoon or ice cream scoop. Fry until golden, about 8 minutes. Andagi is done when a skewer poked into the center comes out clean. Drain on paper towels.
SOURCE: http://archives.starbulletin.com/2005/08/31/features/story1.html
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