These incredibly delicious Homemade Elephant Ears are a carnival classic brought right to your kitchen! Crispy on the outside, tender on the inside, and generously coated with cinnamon sugar, these treats will transport you straight to the fairgrounds. Best of all, they come together in under 30 minutes with simple pantry ingredients you likely already have on hand!

Why You’ll Love This Recipe

  • Quick and Simple: From start to finish, these elephant ears take less than 30 minutes to make – perfect for satisfying those sudden sweet cravings!
  • Budget-Friendly: Skip the carnival prices and make a whole batch at home for a fraction of the cost.
  • Customizable: While the classic cinnamon sugar topping is divine, you can easily switch things up with different toppings to please everyone in the family.
  • Nostalgic Flavor: That unmistakable fair food taste brings back wonderful memories while creating new ones with your loved ones.

Ingredients You’ll Need

  • Whole milk: Provides richness and helps create that perfect tender texture in the dough.
  • All-purpose flour: The foundation of our elephant ears, giving them structure while staying light.
  • Granulated sugar: Sweetens the dough and creates that irresistible sweet coating when mixed with cinnamon.
  • Baking powder: Our leavening agent that gives the elephant ears their signature puff.
  • Fine sea salt: Balances the sweetness and enhances all the flavors.
  • Unsalted butter: Adds richness and a subtle buttery flavor to the dough.
  • Ground cinnamon: Pairs perfectly with sugar for that classic elephant ear coating that makes these treats so iconic.
  • Peanut oil: Has a high smoke point, making it perfect for frying without imparting unwanted flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up? Here are some delicious alternatives to try:

  • Powdered Sugar Coating: Skip the cinnamon and dust with powdered sugar for a simpler, snow-white treat.
  • Chocolate Drizzle: After coating with cinnamon sugar, drizzle with melted chocolate for an extra indulgent dessert.
  • Berry Topped: Serve with fresh berries and whipped cream for a dessert that’s reminiscent of a fruit pizza.
  • Savory Version: Skip the sugar coating and sprinkle with parmesan cheese and Italian herbs for a savory snack.

How to Make Homemade Elephant Ears

Step 1: Prepare the Dough

Warm the milk in a microwave-safe bowl using 15-30 second intervals until it reaches about 110°F. In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Add the melted butter and slowly pour in the warm milk while stirring until you form a slightly sticky dough. Cover with plastic wrap and let it rest for 10 minutes.

Step 2: Prepare for Frying

While the dough rests, heat 2-3 inches of peanut oil in a large skillet or Dutch oven. Mix the remaining 4 tablespoons of sugar and cinnamon in a small bowl and set aside.

Step 3: Shape the Elephant Ears

Dust your work surface with flour. Divide the dough into 8 equal portions and lightly coat each in flour. Roll each portion into a rough ¼-inch thick circle. Place the rolled-out circles between parchment paper until ready to fry.

Step 4: Fry the Elephant Ears

Once your oil reaches 350°F, carefully place one elephant ear at a time into the hot oil. Fry for 1-2 minutes per side until they turn a beautiful golden brown.

Step 5: Finish with Cinnamon Sugar

Remove each elephant ear and place on a paper towel-lined plate to absorb excess oil, then transfer to a wire rack. Immediately sprinkle generously with cinnamon sugar mixture while still hot so it adheres perfectly. Repeat with remaining dough.

Pro Tips for Making the Recipe

  • Temperature Matters: Keep your oil steady at 350°F for perfectly cooked elephant ears. Too hot and they’ll burn before cooking through; too cool and they’ll absorb too much oil.
  • Don’t Crowd the Pan: Fry one elephant ear at a time to maintain oil temperature and give each piece room to puff up properly.
  • Fresh is Best: These taste amazing fresh, so time your cooking for when you’re ready to enjoy them.
  • Roll Thin: The thinner you roll the dough, the crispier and more authentic your elephant ears will be.
  • Work Quickly: Have your cinnamon sugar ready to go and sprinkle it immediately after frying while the elephant ears are still hot and slightly moist.

How to Serve

Elephant ears are at their absolute best when served warm, just minutes after frying when they’re still slightly crisp on the outside and tender within. Here are some serving ideas:

Perfect Pairings:

  • Serve alongside a scoop of vanilla ice cream for an incredible contrast of warm and cold.
  • Pair with hot chocolate or coffee for a delightful afternoon treat.
  • Create a dessert board with elephant ears, fresh fruit, and chocolate dipping sauce.

Fun Presentation:

  • Stack them on a decorative plate and dust with extra cinnamon sugar for a showstopping dessert.
  • Cut into triangles and serve in a basket lined with parchment paper for a carnival-style presentation.

Make Ahead and Storage

Storing Leftovers

Store completely cooled elephant ears in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking.

Freezing

You can freeze the uncooked, rolled-out dough circles between layers of parchment paper in a freezer-safe container for up to 3 months. Alternatively, freeze the fried and cooled elephant ears without the cinnamon sugar coating.

Reheating

To refresh stored elephant ears, warm them in a 350°F oven for 3-5 minutes until crisp again. For frozen dough, thaw completely before frying. For frozen fried elephant ears, reheat in the oven and then apply fresh cinnamon sugar.

FAQs

  1. Can I use a different type of flour for this recipe?

    While all-purpose flour works best for the authentic texture, you can experiment with a 50/50 blend of all-purpose and whole wheat for a slightly nuttier flavor. However, using only whole wheat flour will make them denser and less authentic. For a gluten-free version, try a 1:1 gluten-free flour blend, though the texture may differ slightly.

  2. What’s the best oil for frying elephant ears?

    Peanut oil is ideal because of its high smoke point and neutral flavor, but canola oil or vegetable oil work great too. Avoid oils with strong flavors like olive oil, which will compete with the sweet cinnamon taste. The most important thing is using an oil that can safely reach 350°F without smoking.

  3. Can I bake these instead of frying?

    Yes, though they won’t be identical to traditional elephant ears. To bake, brush the rolled dough with melted butter, sprinkle with cinnamon sugar, and bake at 375°F for about 8-10 minutes until golden and puffy. The texture will be more like a cinnamon sugar cookie than a carnival treat, but still delicious!

  4. Why did my elephant ears puff up too much during frying?

    If your elephant ears puffed up like pillows rather than staying relatively flat, your dough might have been too thick or the oil temperature too high. Roll the dough thinner (about ¼ inch is perfect) and make sure your oil stays close to 350°F. Also, letting the dough rest a bit longer can help relax the gluten and prevent excessive puffing.

Final Thoughts

These Homemade Elephant Ears bring all the magic of carnival treats right to your kitchen with minimal effort. There’s something truly special about biting into that warm, cinnamon-sugary goodness that makes you feel like a kid again! Whether you’re making these for a special treat, weekend family fun, or to satisfy a sweet craving, this recipe delivers fairground flavor without leaving home. Give it a try—I promise these elephant ears will become a requested favorite in no time!

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Homemade Elephant Ears Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 8 servings 1x
  • Category: Appetizers – snacks
  • Method: Frying
  • Cuisine: American
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Description

Homemade Elephant Ears are a delightful deep-fried treat that brings the nostalgic flavors of fairground desserts right to your kitchen. Made from a simple dough, rolled thin, and coated in cinnamon sugar, these crispy, sweet, and buttery treats are perfect for snacking or dessert.

 

Ingredients

Units Scale

Dough:

  • 1 1/2 cups whole milk
  • 3 1/4 cups all-purpose flour (plus more for dusting)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 tablespoons unsalted butter (melted)

Cinnamon Sugar Coating:

  • 4 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

For frying:

  • Peanut oil (or oil of choice)

Instructions

  1. Warm the Milk
    Start by warming the milk in a microwave-safe bowl. Heat it in 15-30 second intervals until it reaches 110°F. This ensures the milk is at the perfect temperature to prepare the dough.
  2. Mix the Dry Ingredients and Form the Dough
    In a large bowl, combine the flour, 1 tablespoon of sugar, baking powder, and salt. Slowly add melted butter to the mixture and gradually stream in the warm milk while stirring. Mix until a slightly sticky dough forms. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
  3. Heat the Oil
    While waiting for the dough to rest, preheat 2-3 inches of peanut oil in a large skillet or dutch oven over medium-high heat. Aim for a frying temperature of 350°F.
  4. Prepare the Cinnamon Sugar Mix
    In a small bowl, combine the remaining 4 tablespoons of granulated sugar and ground cinnamon. Set this aside to use as a coating after frying.
  5. Roll and Portion the Dough
    Lightly dust a clean work surface with flour. Divide the rested dough into 8 equal portions. Roll each portion in the flour and roll it out into a rough ¼-inch-thick circle. Place the prepared dough between parchment paper sheets to prevent sticking while you roll the rest.
  6. Fry the Elephant Ears
    Gently place one rolled-out dough circle into the hot oil. Fry for 1-2 minutes on each side until golden brown. Use a slotted spoon or tongs for handling. Remove the cooked elephant ear and place it on a paper towel-lined plate to drain excess oil.
  7. Coat with Cinnamon Sugar
    While the elephant ear is still warm, transfer it to a wire rack placed over a sheet tray and generously sprinkle the cinnamon sugar mix over the top. Repeat this process with the remaining dough portions.

Notes

  • Peanut oil is recommended for its neutral flavor, but you can use any frying oil you prefer.
  • This recipe is easy to double if you’re hosting a gathering or want to save extras for later.
  • Alternative toppings like powdered sugar, chocolate drizzle, or honey can be used instead of cinnamon sugar.
  • For an easier option, you can use frozen bread dough instead of making the dough from scratch.
  • Ensure that you drain excess oil on paper towels before coating with the topping.
  • The cooked elephant ears can be frozen; store them in an airtight freezer-safe container for up to three months. Reheat in the oven to crisp them up.

Nutrition

  • Serving Size: 1 elephant ear
  • Calories: 240 kcal
  • Sugar: 7g
  • Sodium: 190
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 10mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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