Sweetcorn Doughnuts

I adapted the famous Okinawa sweet (Sata Andagi) to make this recipe.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Makes 15 Cook: 30 min

Ingredients

Doughnuts:
Plain flour 200g
Baking powder 2 tsp
Eggs (medium) 2
Golden caster sugar 100g
Rice bran oil 2 tsp
Boiled sweetcorn 100g
Linseeds (if you like) a little
Rice bran oil for frying as required

Method

1
Beat the eggs and add the sugar and the sifted flour and baking powder. Mix gently.
2
Add the rice bran oil and sweetcorn and linseeds. Cover with cling film and leave at room temperature for 30 minutes.
3
Put 4-5cm oil in a pan and heat gently to 140-150C.
4
Moisten your hands and make doughnuts from the mix the size of a ping pong ball and fry for 8-10 minutes.
5
You could use 40g of spelt flour with 160g plain flour.
6
Spelt flour is said to be the source of all other flours. It's inbetween plain and strong flour.
7
These are the linseeds I used.

Tips & Note

●Rice bran oil is from rice bran, it makes deep frying more crispy and is better for your stomach.
●Keep rolling the doughnuts in the oil to get a nice crispy surface without cracks.

Sweetcorn Doughnuts

I adapted the famous Okinawa sweet (Sata Andagi) to make this recipe.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Makes 15

Cook: 30 min

Ingredients

Doughnuts:
Plain flour 200g
Baking powder 2 tsp
Eggs (medium) 2
Golden caster sugar 100g
Rice bran oil 2 tsp
Boiled sweetcorn 100g
Linseeds (if you like) a little
Rice bran oil for frying as required

Sweetcorn Doughnuts

Recipe ID :1720 Posted on 09 MAR 2016

Makes 15

Cook 30min
views 3,583
printed 38

saved 0

I adapted the famous Okinawa sweet (Sata Andagi) to make this recipe.

Share

Ingredients

Print Ingredients Email Ingredients
200g
2 tsp
2
100g
2 tsp
100g
a little
as required

Method

Cook
30min
1
Beat the eggs and add the sugar and the sifted flour and baking powder. Mix gently.
2
Add the rice bran oil and sweetcorn and linseeds. Cover with cling film and leave at room temperature for 30 minutes.
3
Put 4-5cm oil in a pan and heat gently to 140-150C.
4
Moisten your hands and make doughnuts from the mix the size of a ping pong ball and fry for 8-10 minutes.
5
You could use 40g of spelt flour with 160g plain flour.
6
Spelt flour is said to be the source of all other flours. It's inbetween plain and strong flour.
7
These are the linseeds I used.

Tips & Note

●Rice bran oil is from rice bran, it makes deep frying more crispy and is better for your stomach.
●Keep rolling the doughnuts in the oil to get a nice crispy surface without cracks.

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
A cool appetiser on a hot day.
Fresh boiled sweetcorn, Soya milk (or milk), Soya milk cream (or single cream), Hot water, Swiss bouillon powder (or half a stock cube), Golden caster sugar, Black pepper, Gelatine powder, Umami paste
PRO
Nice and tasty for when you don't have much appetite.
Turnips (large), Tinned white crab meat , Dashi stock, Sake, Mirin, Light soy sauce, Sea salt, Potato starch or cornflour in a bit of water
PRO
This dish keeps in the fridge for when you're really hungry.
Aubergine, Dried shrimps, (Rehydrate in water), Fine beans, Light brown sugar, Light soy sauce, Dried chilli
PRO
Fresh, crunchy and healthy - you're sure to love this!
Brussels sprouts, Carrot, Onion, Prawns (cooked), Dressing:, Mayonnaise, Rice vinegar (or white wine vinegar), Dried shiso herbs (yukari)
PRO
A lovely summer sweet to cool you down.
Azuki bean preserve, Glutinous rice flour, Silky tofu, Sugar, Water, Agar powder, Matcha, Golden caster sugar, Syrup:, Dark brown sugar, Hot water
PRO
It's only sauteed herrings in a sandwich, so simple but tasty.
Herring fillets, Salt & pepper, Olive oil, Light soy sauce, Onion, Tomato, Mint leaves, Baguette, Lemon juice
PRO

Similar Recipe

A heavenly light texture...and so homely and comforting!
Pain flour, Baking powder, Unsalted butter, Salt, Caster sugar , Vanilla extract, Egg, Milk
monaka
PRO
It's great fun to make and to eat - kids love this recipe!
Prawns, ready to eat peeled, White sliced bread, medium thick, Egg, hard boiled, Onion, Mayonnaise, Salt & pepper, Vegetable oil
KitchenCIB
HOME
Sweet and sour rhubarb on a crispy pastry base - mmmm, really delicious!
Rhubarb, Shortcrust pastry, Granulated sugar (for sprinkling), Low fat cream cheese, Granulated sugar, Cornstarch, Lemon juice, Egg yolk (medium)
KT
HOME
Use dry baguette to bring it back to life sweetly!
Baguette (baton size), Sultanas or raisins, Butter, Nutmeg powder, Milk, Eggs, Cinnamon powder, Double cream, Granulated sugar, Vanilla extract
Tobuchan
HOME
A nice lightly savoury scone, ideal for breakfast.
Flour, Baking powder, Unsalted butter, Salt, Caster sugar, Whipping cream, Bacon, Black pepper
monaka
PRO
Using Philadelphia cream cheese makes this cheesecake just like you'd get in a cafe!
Mcvitie's digestives (original), Butter, Philadelphia cream cheese, Double cream, Eggs, Granulated sugar, Self raising flour, Lemon juice
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME