Recipes · Japanese · Desserts
Sata Andagi (Okinawan Fried Doughnuts)
One serving has 383 kcal and 8 g protein, and at least a fifth of a woman's daily need of phosphorus (42%), selenium (40%), thiamin (34%), riboflavin (30%), vitamin K (25%) and folate (23%). Ready in 25 minutes.
- Preparation: 15 min
- Cooking: 10 min
- Makes: 1 serving (109 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 45 g Flour, all-purpose
- 20 g Sugar
- 20 g Eggs, whole, raw
- 2 g Baking powder
- 10 g Milk, whole
- 12 g Vegetable oil
Method
- Whisk the egg, sugar and milk together until well combined.
- Sift in the flour and baking powder and mix into a soft, slightly sticky dough; do not overmix.
- Cover and rest the dough for 15 minutes.
- With oiled hands, shape the dough into a small ball.
- Heat the oil in a small deep pot to about 160 °C (320 °F) and fry the ball for 6-8 minutes, turning often, until deep golden brown and cooked through in the centre (the lower oil temperature lets it cook through before the outside burns).
- Drain on paper towels and let cool slightly before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 383 kcal | 18% |
| Carbohydrates | 55.4 g | |
| Water | 29.5 mL | |
| Fiber | 1.2 g | 4% |
| Protein | 7.5 g | 16% |
| Tryptophan | 0.09 g | |
| Threonine | 0.25 g | |
| Isoleucine | 0.31 g | |
| Leucine | 0.57 g | |
| Lysine | 0.31 g | |
| Methionine | 0.17 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.39 g | |
| Tyrosine | 0.26 g | |
| Valine | 0.38 g | |
| Histidine | 0.17 g | |
| Fat | 14.7 g | |
| Monounsaturated | 3.6 g | |
| Polyunsaturated | 7.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.5 g | |
| Saturated | 2.7 g | |
| Trans-Fats | 0.09 g | |
| Cholesterol | 75.4 mg | |
| Calcium | 177 mg | 18% |
| Copper | 0.08 mg | 9% |
| Iron | 2.7 mg | 15% |
| Magnesium | 14.1 mg | 5% |
| Manganese | 0.31 mg | 17% |
| Phosphorus | 295 mg | 42% |
| Potassium | 89.5 mg | 2% |
| Selenium | 21.9 µg | 40% |
| Sodium | 192 mg | |
| Zinc | 0.61 mg | 8% |
| Thiamin (vitamin B1) | 0.37 mg | 34% |
| Riboflavin (vitamin B2) | 0.33 mg | 30% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.54 mg | 11% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 92.3 µg | 23% |
| Cobalamin (vitamin B12) | 0.22 µg | 9% |
| Choline | 60.2 mg | 14% |
| Vitamin A | 36.6 µg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 21.5 IU | 4% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 22.3 µg | 25% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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