This website contains all information about Andagi from okinawa. Andagi is an Okinawan deep fried doughnut. It is also known as "sata andagi."
Andagi is the Okinawan term for all deep fried dishes, anda is Okinawan for oil. Although Okinawans in Hawaii use the term andagi only to refer to sata andagi, savory as well as sweet deep fried foods are all properly called andagi.

OKINAWAN RECIPES
Soon after it was introduced into Okinawa in 1605, sweet potato became the main staple of the Okinawans. During hard times, commoners had little else to eat. But actually, if viewed in its entirety, Okinawan cookery included a variety of dishes. Some, such as goya champuru and ukara irichi, were simple dishes for the family. Others, such as shogatsu ryori and popo white crepes were special dishes prepared for festive occasions. Okinawan cookery differed somewhat from mainstream Japanese cookery. Pork, which was not used in traditional Japanese dishes, was, and is, an important food item in Okinawan dishes. Japanese used sugar, which was used by the Okinawans, very sparingly. Traditionally, Okinawan brown sgar was used only in certain festive dishes. Otherwise, no sugar was used in Okinawan cookery. Okinawans got their food from both the land and the sea. Places like Itoman are well known for their fishing background. Of special note among the foods shown are the irabu (sea snake), which makes a uniquely flavored, delicious soup and the pig’s ear, which sometimes is used for namasu or mimega sashimi.