Andagi Dog (サーターアンダギーアメリカンドッグ)
Andagi dog (sometimes called andadog or dango dog) is a mashup between Okinawan sata andagi and an American corn dog, popular at Japanese American summer festivals.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour (250g)
- 1/2 cup sugar (100g)
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup whole milk or evaporated milk (118mL)
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- oil for deep frying (amount varies depending on your pot)
- 6 hot dogs
Instructions
- 1
Heat oil in a pot to 340 degrees F.
- 2
While oil is heating, whisk flour, sugar, salt, and baking powder in a mixing bowl.
- 3
In a separate bowl, whisk eggs, milk, vanilla, and melted butter.
- 4
Mix wet and dry ingredients together. Don't overmix, but make sure no dry pockets of flour remain. Pour batter into a tall glass.
- 5
Thread hot dogs onto your skewers.
- 6
When oil is ready, pat down each hot dog with a paper towel to wipe off moisture or the batter will not stick. Dip the hot dogs into the glass of batter. You may need to dunk them several times and swirl them around to get an even coating on all sides.
- 7
Gently place battered hot dogs into your hot oil. Fry for 5 minutes, using chopsticks or tongs to flip them halfway through to make sure they fry evenly. You may have to fry hot dogs in batches depending on the size of your deep fryer. Leftover batter can be used to make balls of regular sata andagi.
- 8
Transfer to a wire rack to cool. Andagi dogs taste best fresh, but leftovers can be kept in an airtight container in the refrigerator.