Christy Spring

Recipe: Sata Andagi

Christy Spring
Recipe: 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.  


100g Tempura flour

50g Brown sugar

50g Sweet potato

 1 Egg

Teaspoon vegetable oil

Icing sugar to dust

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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.