Sata andagi

What to get ready

• Flour 280 g
• Sugar 180 g
• Chicken eggs 4
• Baking powder 12 g
• Oil 400 ml
• Brown sugar 40 g

Method

1. 1 Beat the eggs with the white sugar and brown sugar until the sugar dissolves completely and the mixture is slightly thick.
2. 2 Sift the flour and baking powder into the bowl of eggs, mix gently with a whisk until a soft dough is formed, do not knead thoroughly.
3. 3 Cover the bowl tightly and let the dough rest for 20 minutes to allow it to rise evenly and become easier to roll into balls.
4. 4 Heat the oil to about 160 degrees, roll the dough into small balls about the size of ping-pong balls, and gently drop them into the pan.
5. 5 Fry over low heat for 7 minutes, stirring occasionally, until the pancakes crack in a cross shape and turn golden brown.
6. 6 Remove the pastries from the oil and place them on paper towels to drain. Let them cool for 10 minutes until the crust is crispy, then enjoy.

With an appliance

• Air fryer 44 min

  Replace steps 4 and 5: spray oil evenly over the dough balls, fry at 165 degrees for 14 minutes, flip by shaking the basket at the 7th minute; low heat helps the cakes crack nicely without burning the outside.