Snack · 50 min · hawaiian

Andagi

This is the kind of Hawaiian snack you’ll make on repeat — all-purpose flour and sugar, 50 minutes, big payoff. Each serving lands at 495 calories with 10g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 3/4 cup Sugar
• 3 Eggs
• 1/2 cup Milk
• 1 tbsp Baking powder
• 3 cups Vegetable oil

Steps

1. Mix into a stiff dough, wetter than cookie dough, drier than batter — it should hold a ball.
2. Roll into golf-ball rounds with oiled hands; the oil keeps them smooth.
3. Fry at 340°F for 4–5 minutes, turning, until deep golden; they crack open like flowers as they cook.
4. Drain and cool 5 minutes; andagi are best warm, with a crisp shell and cakey heart.
5. Andagi crack as they cook — the flower-like splits mean you got the temperature right.

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