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Sata Andagi

by Betsy Carter featured in Street Treats From Around Asia

Ingredients

for 50 servings

  • oil, for frying
  • 6 cups
    all purpose flour (750 g)
  • 3 cups
    sugar (600 g)
  • 2 tablespoons
    baking soda
  • ½ teaspoon
    salt
  • 6 large eggs
  • 1 cup
    whole milk (240 mL)
  • ¼ cup
    orange (60 mL)
  • 1 pinch of orange zest

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Preparation

  1. Fill a deep pot or skillet with enough oil to come 2 inches (5 cm) from the top of the pan. Heat the oil over medium heat until it reaches 350°F (180°C).
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Stir in the eggs, milk, and orange juice. Mix until a thick batter forms.
  4. Add the orange zest and mix to incorporate.
  5. Using a cookie scoop or tablespoon, drop ping pong ball-size dough balls into the hot oil.
  6. Fry for about 5-7 minutes, or until golden brown. The doughnuts should float to the surface when they are done.
  7. Drain on a paper towel-lined plate.
  8. Serve hot.
  9. Enjoy!
 

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