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Banana Andagi: How to make video w/ Chef Ronnie on Kitchen Creation

Chef Ronnie from Tiki's Grill & Bar appeared on Sunrise for this episode of "Kitchen Creations". He made banana andagi, an Okinawan treat that's similar to a doughnut or fritter. The Sunrise crew unanimously agreed that this is the best andagi we've ever had. It was not too sweet and lighter than other versions. We believe the banana also kept the inside moist.

Kitchen Creation w/ Chef Ronnie Nasuti of Tikis Grill and Bar

This is from Betty Shimabukuro's By Request column in Wednesday's Crave section. Banana Andagi



You can find this recipe in today's Star Advertiser. It's in the "Crave" section in Mariko Jackson's monthly column titled "Little Foodie". Her recipe is below.

Banana Andagi

1 egg

1/3 cup milk

1 teaspoon vanilla

1-1/3 cups flour

2/3 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 apple bananas, mashed (a little more than 1/2 cup)

Oil for frying

Whisk together egg, milk and vanilla.

In separate bowl, mix flour, sugar, baking powder and salt. Add to egg mixture and stir until just incorporated — do not over-mix. Add bananas and stir until just blended. Some chunks are good!

In pan, add at least 4 inches oil and heat to 375 degrees. Drop in dough by rounded tablespoons or using a miniature ice cream scoop. (Be careful with thetask. Avoid splashing the oil or your fingers will get burned.)

Flip after about 90 seconds or when doughnut is dark brown on one side. The frying process should take less than 3 minutes per andagi. Repeat with remaining dough.

Remove doughnuts to paper-towel-lined plate with slotted spoon or tongs.

Cool, but eat while still warm. The exterior crust will dry as it sits. Makes about 16 andagi.

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