Andagi came to Hawai'i with Okinawan immigrants and stayed a fixture at bon dance festivals every summer — dense, cake-like dough balls fried until the outside turns a deep, toasty brown, sold by the bag at festival food stands faster than anyone can fry them.
Unlike a malasada, andagi dough is meant to be firm and only lightly sweet on its own — it's built to be eaten plain, still warm from the fryer, no sugar coating required (though nobody will stop you).
