Easy Elephant Ears Recipe
It’s about this time of year (every year) when our family starts the countdown to the official opening of our little hometown fair. My husband, Josh, and I are from the same hometown (believe it or not) and in our little village, the fair is a BIG deal. It’s basically a reunion for everyone who’s ever lived and gone to school there. You just don’t miss the fair. You just don’t. Luckily for us, our hometown is just about a 30-minute drive from where we live now, so we get to visit our family pretty often and our kids get to experience the sights and sounds of the little community we grew up in and are still proud to call home.
Why You’ll Love This Recipe
These are so good!! Anyone who says these aren’t like the fair has either gone to a really weird fair or they messed up the recipe. I have made these several times and they always turn out perfect. And people PLEASE stop rating recipes you’ve never tried. This is it!!!! I grew up in Indiana and at the state fair we ALWAYS had an elephant ear. Only difference may have been that they lightly brushed them with melted butter before dousing them with cinnamon sugar. But surprisingly they taste fine without it and the sugar adheres well. Plus it’s much better for us without the added butter. These fry up nicely with bubbles in the dough and everything. I’d decrease the amount of oil used for frying (I did mine in the iron skillet) since it gets a little splattery. Also, my frying time was about 10-15 seconds per side. So delicious!
Kitchen Equipment You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rolling pin
- Deep frying pan or iron skillet
- Slotted spoon
- Paper towels
Ingredients
- Milk – 1 cup
- Warm water – 1 cup
- Active dry yeast – 2 tablespoons
- Salt – 1 teaspoon
- White sugar – 2 tablespoons
- Shortening – 3 tablespoons
- All-purpose flour or maida – 4 cups
- Oil for deep frying
For elephant ears topping:
- Sugar – 4 tablespoons
- Ground cinnamon – 2 teaspoons
Step-by-Step Instructions
- Combine warm milk, salt, white sugar, and shortening in a mixing bowl and mix well.
- Add all-purpose flour to the mixture to form a smooth dough.
- Transfer the dough to a floured board and knead until it becomes soft and elastic. Add more flour if it is too sticky.
- Cover the dough with a towel and let it rest for 1 hour.
- Divide the dough into 12 to 15 balls, then roll each ball out to about 1/8 inch thick.
- Heat oil in your frying pan or skillet.
- Fry each dough piece on both sides for 1 to 2 minutes until golden brown.
- Drain the fried elephant ears on paper towels.
- Sprinkle with sugar and cinnamon while still warm.
Tips for Success
- Ensure your milk and water are warm, not hot, to properly activate the yeast.
- Adjust the frying time as needed; they should puff up and turn golden quickly.
- Be cautious with the oil; use a slotted spoon to safely remove the elephant ears from the pan.
Additional Tips and Variations
If you’d like a richer flavor, you can lightly brush the elephant ears with melted butter before adding the cinnamon sugar. For a different twist, try topping them with powdered sugar or a drizzle of chocolate sauce!
Nutritional Highlights (Per Serving)
Please note that nutritional values can vary based on portion size and specific ingredients used.
- Calories: Approximately 250
- Carbohydrates: 40g
- Fat: 10g
- Protein: 4g
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Let it come to room temperature before frying.
What can I use instead of shortening? You can substitute shortening with butter or margarine, but this may slightly alter the texture.
How do I store leftovers? Store any leftover elephant ears in an airtight container at room temperature for up to two days. Reheat in the oven for a few minutes to regain crispiness.
Conclusion
We hope you enjoy making and indulging in these delightful homemade elephant ears as much as we do! They’re a sweet reminder of the fairs we all love. Give this recipe a try and let us know how it goes in the comments below. Happy cooking!
