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.

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.

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!

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.

Homemade Elephant Ears Recipe

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)

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Instructions

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.
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.
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.
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.
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.
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.
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