Description
Fried Elephant Ears bring carnival magic right to your kitchen with a simple twist of dough that fries up into crispy, sugary perfection. Dusted with cinnamon sugar and golden brown, these pastry treats taste exactly like the fairground classic that makes summer memories come alive.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- ¾ cup warm milk
- 2 tablespoons butter, melted
Supporting Ingredients:
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
Finishing Ingredients:
- Vegetable oil, for frying
- ½ cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Grab a spacious mixing bowl and combine 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons sugar. Whisk these dry ingredients until perfectly blended.
- Pour 2 tablespoons melted butter and ¾ cup warm milk into the flour mixture. Gently blend until a smooth, soft dough forms. Do not overmix.
- Separate the dough into 8 equal portions. Roll each piece between your palms to create small spheres.
- Use a rolling pin to transform each dough ball into a thin, elongated oval shape. Aim for roughly 1/8 inch thickness.
- Pour vegetable oil into a deep skillet or fryer, heating to exactly 350°F (175°C). Monitor temperature with a kitchen thermometer for precision.
- Carefully slide one dough oval into the hot oil. Fry for 45-60 seconds per side until the surface turns golden brown and crispy.
- Remove the fried dough with a slotted spoon, allowing excess oil to drip back into the pan. Place on a paper towel-lined plate to absorb additional oil.
- Combine ½ cup sugar with 1 tablespoon ground cinnamon in a shallow dish. While the elephant ears are still warm, gently coat each piece in the sweet mixture.
- Transfer the cinnamon-sugar coated treats to a serving platter. Enjoy immediately for maximum crispness.
Notes
- Use a deep, heavy-bottomed pot to maintain consistent oil temperature and ensure even frying.
- Roll the dough as thin as possible for maximum crispiness, almost like a delicate pastry.
- Let the dough rest for 10 minutes after mixing to help develop gluten and make rolling easier.
- Check oil temperature with a thermometer to prevent burning or undercooking the elephant ears.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 309 kcal
- Sugar: 11 g
- Sodium: 177 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 27 mg