Christy SpringComment

Sata Andagi

Christy SpringComment
Sata Andagi

Okinawan donuts made with tempura flour and sweet potato

Soft, fluffy, golden 'doughnuts' which are a perfect healthier alternative to their stodgy, jam filled Greggs relative. These Nuggets of motivation are perfect fuel for snackage whilst you burn through those christmas assignment deadlines.  

Ingredients:

100g Tempura flour

50g Brown sugar

50g Sweet potato

 1 Egg

Teaspoon vegetable oil

Icing sugar to dust

IMG_20170322_0001 2.jpg

Method:

Thoroughly mix the tempura flour and brown sugar together.

Cut the sweet potato into small chunks and boil until soft in the centre, then mash into a paste.

Add a beaten egg to the flour and sugar and mix well. If it's hard to mix with a spoon, mix it with your hands. (the batter is quite a heavy).

Once mixed, add the mashed sweet potato with the vegetable oil. Mix everything together thoroughly.

Wet your hands with water and roll the batter into balls before frying on a medium heat for roughly 8 minutes. Make sure to keep the balls under 3 cm diameter or you will have trouble cooking them all the way through.

Dust with icing sugar and serve.