Elephant Ears Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and the coating.

Salt: Enhances the flavor of the dough.

Milk: Helps to bind the ingredients and create a smooth dough.

Butter: Adds richness and flavor to the dough.

Vegetable oil: Used for frying the dough to achieve a crispy texture.

Cinnamon: Combined with sugar to create a delicious coating for the fried dough.

When rolling out the dough, ensure it is evenly thin to achieve a crispy texture. Use a rolling pin and apply gentle, consistent pressure. If the dough is too thick, the elephant ears will be doughy rather than crispy. Additionally, make sure the oil is at the right temperature, around 350°F, to ensure even frying. If the oil is too hot, the dough will brown too quickly and remain uncooked inside.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a bit of moisture to the dough.

• salt - Substitute with sea salt: Sea salt can offer a slightly different flavor profile and is often considered less processed.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or vegan.

• butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can provide a subtle coconut flavor and is suitable for vegans.

• sugar (for coating) - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• cinnamon (for coating) - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can be a good alternative to cinnamon.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the elephant ears to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Place the cooled elephant ears in an airtight container. If stacking them, place a piece of parchment paper between each layer to prevent sticking.

• Store the container at room temperature if you plan to consume them within 2 days. For longer storage, place the container in the refrigerator, where they can last up to a week.

• For freezing, wrap each elephant ear individually in plastic wrap. This helps to maintain their crispiness and prevents freezer burn.

• Place the wrapped elephant ears in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the elephant ears at room temperature. To regain their crispy texture, reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• Avoid microwaving as it can make the elephant ears chewy instead of crispy.

• Preheat your oven to 350°F (175°C). Place the elephant ears on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until they are warm and crispy again.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the elephant ears for 3-5 minutes. This will help maintain their crispiness without drying them out.

• If you prefer using a microwave, place the elephant ears on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 20-30 seconds. Note that this method may make them slightly less crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the elephant ears in the basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• If you have a stovetop griddle or skillet, heat it over medium-low heat. Place the elephant ears on the griddle and warm each side for about 1-2 minutes. This method helps retain their original texture.

• Mixing bowl: Use this to combine the flour, sugar, and salt, and later to mix in the milk and melted butter.

• Measuring cups: Essential for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Necessary for measuring the salt, sugar, and cinnamon.

• Whisk: Useful for mixing the dry ingredients together before adding the wet ingredients.

• Rolling pin: Roll out the dough on a floured surface to achieve the desired thickness.

• Knife: Cut the rolled-out dough into ear shapes.

• Frying pan: Heat the oil in this pan to fry the dough.

• Thermometer: Optional but helpful to ensure the oil reaches the correct frying temperature.

• Tongs: Use these to flip the dough in the hot oil and remove it once it's golden brown.

• Paper towels: Drain the excess oil from the fried dough.

• Shallow dish: Mix the sugar and cinnamon in this dish to coat the fried dough.

• Spatula: Assist in transferring the dough from the rolling surface to the frying pan.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before.

Use a stand mixer: Save time by using a stand mixer to combine the dough ingredients quickly and efficiently.

Preheat oil while shaping dough: Start heating the oil as you roll and cut the dough to reduce waiting time.

Use a pizza cutter: A pizza cutter can quickly and easily cut the dough into ear shapes.

Batch frying: Fry multiple pieces of dough at once to speed up the cooking process.