Elephant ears aren’t just a “fair thing” anymore.
Take a look at what my friend Erin from the Making Memories With Your Kids food blog had to say about this magnificent recipe:
My daughter’s friend asked if I could make elephant ears. I looked at her like “duh” and then quickly went online for a recipe. I found a lot that used yeast but because I procrastinated and didn’t want to take the time to let the dough rise for an hour I searched for a non-yeast dough. I went to King Arthur (knowing my new best friend wouldn’t disappoint me) and found this recipe for County Fair Fried Dough. It was the “fried” that got me. It’s like a magnet and it pulled me in.
I am so thankful you shared this excellent elephant ears recipe with us, Erin!
Ingredients
* 2 cups Gold Medal flour
* 2 tsp. baking powder
* 3/4 tsp. Morton salt
* 2 Tbsp. Kerrygold unsalted cold butter, cut into 1/2 inch cubes
* 3/4 cup lukewarm water
Instructions
Mix the flour, baking powder and salt.
Work in the cold butter using a pastry blender, your fingers or a blender.
Stir in the warm water to make a soft dough. Cover and let sit for 15 minutes.
Divide dough into 8 pieces.
Roll out into thin 5′ rounds about 3/4 inch thick.
In an electric skillet or frying pan bring about 2 cups (about 3/8″) vegetable oil to 375 degrees.
Fry dough one at a time in hot oil. They take about 60 seconds on each side. You want them golden brown. Not too brown or else they will be too crispy.
Place on a paper towel. You can place them in a 200 degree oven to keep warm while you are cooking the others.
Some of them were pretty puffed up but my son thought that was totally cool. They were hollow inside. I had visions of a delicious custard in there =o)
Serve warm with whatever topping you like.
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Quick Tip: These elephants ears are best eaten when warm.
Recipe and image courtesy of Making Memories With Your Kids.
