How To Make Elephant Ears | Easy Recipe


How To Make Elephant Ears | Easy Recipe

Here’s an easy recipe on how to make Elephant Ears! Get the love and smell of the ears from the county fair right in your own kitchen!

How To Make Elephant Ears | Easy Recipe

{Repin it HERE}

Remember going to the county fair and the FIRST thing you wanted to put in your mouth was Elephant Ears? Ah, yes! I absolutely love Elephant Ears and Churros. It’s no secret that we are foodies around here, and we totally dig food from the fair.

However, the fair only comes around a few times per year. So, it was time to take matters into my own hands. Here’s my version of Elephant Ears. This is an easy recipe to show you how to make Elephant Ears!

Related: Nutella oreo brownies that will make your mouth water! 

How To Make Elephant Ears | Easy Recipe

How To Make Elephant Ears | Easy Recipe

Ingredients for Elephant Ears:

  • 1 1⁄2 tbs. of yeast
  • 1 3⁄4 C. of  water + 1/8 C. water
  • 5 tsp. sugar
  • 3 tbs. vegetable oil
  • 2 C. flour + 2 1⁄2 C. flour
  • 2 tsp. salt
  • 2 tsp. cinnamon
  • melted butter for brushing over the hot elephant ears
  • cinnamon & sugar mixture (1 cup of sugar & 2 tsp of cinnamon)
  • oil for frying
  • non­stick spray (optional)

How To Make Elephant Ears | Easy Recipe

Directions ­for Elephant Ears:

Dissolve the yeast in the 1 3⁄4 cup of water + 1/8 cup of water for 5 minutes.

After 5 minutes, stir in the sugar, 3 tablespoons of vegetable oil, 2 cups of flour, salt and cinnamon.

Mix well but don’t over mix.

Next, add in the other 2 1⁄2 cups of flour.

The dough will be sticky and that is OK!

How To Make Elephant Ears | Easy Recipe

Knead the dough for 2 ­ – 3 minutes and put back into the bowl. Cover with a towel for 40 minutes to allow the dough to rise.

How To Make Elephant Ears | Easy Recipe
After 40 minutes heat about 2” of oil in large frying pan. Split the dough into 10-­12 pieces and flatten.

I rolled my pieces into balls and then flattened and stretched it out as much as I could without ripping them.

You want to make them as thin as possible because they will puff up as soon as they hit the hot oil.

**I used the non­stick spray on my hands because the dough was sticky. 1­2 squirts of the non-stick spray and I could handle the dough a lot easier.

Fry the pieces one at a time in the hot oil for about 2 ­- 3 minutes – flipping once.

Remove with tongs and lay on paper towel. Brush with melted butter and sprinkle with cinnamon & sugar mixture.

Best served warm.

*Makes approximately 10 -­ 12 servings

Don’t forget to grab your tongs, here!

How To Make Elephant Ears | Easy Recipe

Elephant Ears
Yield: 10-12 servings

Elephant Ears

Ingredients

  • Ingredients:
  • 1 1⁄2 tbs. of yeast
  • 1 3⁄4 Cup of water + 1/8 Cup of water
  • 5 tsp. sugar
  • 3 tbs. vegetable oil
  • 2 cup of flour + 2 1⁄2 cups of flour
  • 2 tsp. salt
  • 2 tsp. cinnamon
  • melted butter for brushing over the hot elephant ears
  • cinnamon & sugar mixture (1 cup of sugar & 2 tsp of cinnamon)
  • oil for frying
  • non­stick spray (optional)

Instructions

  • Directions ­
  • Dissolve the yeast in the 1 3⁄4 C. of water + 1/8 C. water for 5 minutes.
  • After 5 minutes, stir in the sugar, 3 vegetable oil, 2 cups of flour, salt and cinnamon. Mix well
  • but don't over mix.
  • Add in the other 2 1⁄2 C. of flour. The dough will be sticky and that is OK!
  • Knead the dough for 2­-3 minutes and put back into the bowl. Cover with a towel for 40 minutes to
  • allow the dough to rise.
  • After 40 minutes heat about 2” of oil in large frying pan. Split the dough into 10-­12 pieces and
  • flatten.
  • I rolled my pieces into balls and then flattened and stretched it out as much as I could
  • without ripping. You want to make them as thin as possible because they will puff up as soon as they hit the hot oil.
  • **I used the non­stick spray on my hands because the dough was sticky. 1­2 squirts of the non-stick spray and I could handle the dough a lot easier.
  • Fry the pieces one at a time in the hot oil for about 2­-3 minutes – flipping once. Remove with
  • tongs and lay on paper towel. Brush with melted butter and sprinkle with cinnamon & sugar mixture.
  •  

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    14 Comments

    1. June 25, 2015
      Reply

      Yum! These are one of my favorie carnival foods…. might have to try this one!

      Marissa

      Reading List

    2. Vickie
      June 25, 2015
      Reply

      Please clarify – do you really knead this for 23 minutes? Seems odd. I have never made elephant ears (but I have eaten them!) and I do make a fair amount of yeast breads. I have never kneaded anything this long and have never seen a recipe be so specific on knead time (usually something like 5-10 minutes). Thanks for your help!

      • Penny
        June 30, 2015
        Reply

        If you read the recipe below, that is the frying time and it should be 2-3 minutes on each side! I had to look twice too. I thought 23 minutes was a long time to fry them 🙂 Love these. Have made them several times.

      • Diane
        June 30, 2015
        Reply

        I would assume it was meant to be knead 2 – 3 minutes and at the end of the recipe it says it makes 1012 and not 10 – 12.

        • June 30, 2015
          Reply

          Yes, you are correct. I thought that error was fixed. I’m rechecking it now, thank you!

    3. June 28, 2015
      Reply

      Oh, my goodness, these sound delicious and like they would be fun to try to make! I love making any kind of yeast breads! Thank you for sharing these with us at Treasure Box Tuesday- pinned! 🙂

    4. June 30, 2015
      Reply

      Yum! I have never heard of elephant ears. They looks so fun!…and yummy! Thanks so much for sharing at #HomeMattersParty. Hope you’ll join us again.

    5. Sandra
      June 30, 2015
      Reply

      Is it really 23 minutes that you’re supposed to Knead the dough for?? Thanks for your help.

      • June 30, 2015
        Reply

        No, it’s 2-3 minutes. I thought I fixed that error. I will check it again. Thanks!

    6. Brittany
      June 30, 2015
      Reply

      So. Instead of doing the dough all yourself. I use frozen roll dough (Rhodes). Super easy once thawed and risen. I set out overnight and get to frying in the morning. This is something I learned 35 years ago, we called them scones but whatever you want works. 🙂

      • June 30, 2015
        Reply

        What a great tip and easier way to do this- thanks for sharing Brittany!

    7. Darcy
      July 1, 2015
      Reply

      Can’t wait to try this recipe though, sounds great!

    8. Rita
      January 6, 2016
      Reply

      how long can you keep the dough before frying? want to do these at our bazzar dont,t how long the dough willl be good

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