Oliebollen with Okinawan Brown Sugar Syrup

These small oliebollen from the cookbook JapanEasy are called sata andagi in Okinawa, literally translated as ‘fried sugar’. Which is actually nonsense, because they are not very sweet—at least, the plain version isn’t. But with traditional brown sugar syrup, or kuromitsu, they make an irresistible, sweet and sticky dessert. Or breakfast: I’m all for it.

Method (makes approx. 20)

1. To make the brown sugar syrup, combine the water and sugar in a saucepan and heat the mixture, stirring, until the sugar has dissolved. Let the syrup cool to room temperature before using.

2. Beat the eggs with the granulated sugar until light and fluffy (preferably using an electric mixer), then beat in the honey, melted butter and vanilla. In another bowl, mix the flour with the baking powder. Gradually stir the dry ingredients into the egg mixture. Let the batter rest in the refrigerator for about 30 minutes.

3. Heat the frying oil in a wide, deep (frying) pan and make sure the pan is no more than half full. Heat the oil to 160 ºC. Use a small spoon to scoop out balls of batter and carefully slide a few at a time into the oil. Fry them for 8–10 minutes, turning them halfway through, until golden brown and cooked through; if in doubt, cut one of the balls in half.

4. Drain the oliebollen on kitchen paper and roll them in granulated sugar while still warm. Serve with the brown sugar syrup or drizzle it over them.

Title: JapanEasy
Author: Tim Anderson
Publisher: Spectrum
Price: €24.99
Publication date: 17 August