Okinawan Sata-Andagi

Yield: about 15 doughnuts. Sift the flour and baking powder together. Mix the eggs and sugar until thick and smooth without whipping in excess air.

Mix in the flour, then the measured oil, stirring for about 2–3 minutes until the dough is glossy. With barely damp hands, shape balls about 2 cm across and carefully lower them into oil at 150–160°C.

The balls rise, turn and split as they cook, usually over about 4–5 minutes. Remove only once golden and a skewer inserted into the center comes out without raw batter. Drain well.