Elephant Ears Fried

Name: Elephant Ears Fried
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons granulated sugar; 1 cup milk; 1 egg; Vegetable oil for frying; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon

Highlighted under: Gourmet Baking Bliss

Honestly, these Elephant Ears are the kind of treat that makes you forget every other dessert out there. The whole thing runs about $10 to make, which isn't bad for a batch of these golden, crispy delights. Fried dough, cinnamon, and sugar create a simple yet satisfying combo that brings back memories of county fairs and summer nights.

Created by

The Tastycrafter Team

Last updated on 2026-06-06T22:53:19.015Z

Making Elephant Ears is surprisingly straightforward, but it took me a couple of tries to really nail it down. The first batch I made turned out too oily because I got too excited and didn’t properly regulate the frying temperature. I learned that if you let the oil get too hot, the outside cooks too quickly while the inside stays raw. Trust me, keep an eye on that temperature or you’ll end up with doughy centers!

Now that I've got it down, there's just something joyful about rolling out the dough, sprinkling cinnamon and sugar, and then watching them puff up in the oil. It's like magic, but even better when you get to bite into them. They are best served warm and definitely won’t last long once you take them out of the fryer.

What I Love About This

Easy to make with just a few ingredients
Fun to shape and watch them fry
Crispy on the outside, soft on the inside

What to Know Before Making Elephant Ears Fried

These Elephant Ears are a delightful way to bring some fairground nostalgia right into your kitchen. The ingredients are pretty simple, so it’s a great recipe for both new and seasoned cooks. Don't rush the frying process; the oil needs to be hot enough so they puff up nicely but not too hot that they burn. A good gauge is to check for that perfect golden brown on each side. Trust me, there’s nothing quite like the crunch when you first bite into one after frying!

Ingredients

Dough Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1 cup milk
1 egg
Vegetable oil for frying

Topping Ingredients

1/2 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Make the Dough

In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, combine the milk and the egg, then mix it all into the dry ingredients. You want to stir it until everything is just combined but don't overwork it; it should be a bit sticky.

Prepare Your Frying Station

In a deep pot, heat about two inches of vegetable oil over medium heat. A food thermometer is super helpful here; aim for around 350°F. If you don't have one, drop a small piece of dough in, and if it sizzles right away, you're good to go.

Roll Out and Fry

Flour your work surface and turn out the dough. Divide it into 6 equal pieces, and roll each piece into a flat disc, about half an inch thick. Now, carefully slide them into the hot oil one at a time. Keep an eye on them; they’ll take about 2-3 minutes on each side. Flip them when they’re golden brown. Honestly, be careful not to crowd the pot or they won't cook evenly.

Add the Toppings

While they're still hot, mix your sugar and cinnamon in a bowl. After taking the Elephant Ears out of the oil, let them drain on a paper towel for a minute, then sprinkle them with the cinnamon sugar mixture. Enjoy them warm!

Pro Tips

If the dough is too sticky to handle, just add a bit more flour while rolling it out.
Leftover dough can be kept in a sealed bag in the fridge for a day or two.
These are best served immediately, but you can reheat them in the toaster for a quick warm-up.

How to Store Elephant Ears Fried

If you happen to have leftovers (which is rare in my house), it's best to store them in an airtight container at room temperature. They’ll stay fresh for a day, but after that, the texture tends to get a bit chewy. I sometimes pop them in the microwave for a few seconds to warm them back up, though they won't be quite as crispy. If you're planning to make a bigger batch, you can also freeze the uncooked dough, nicely wrapped, and fry them when the craving hits.

Ways to Switch It Up

While the classic cinnamon and sugar topping is always a favorite, feel free to get creative! Sometimes, I sprinkle a bit of cocoa powder with the sugar, which adds a tasty chocolate twist. You can also try a drizzle of honey or caramel sauce. For a savory option, think about adding some grated cheese on top after frying. It might sound unusual, but it’s surprisingly good. The possibilities are endless—just remember that a bit of experimentation can lead to delicious surprises!

Questions About Recipes

→ Can I make the dough ahead of time?

You can, but I wouldn't. The dough is best when fresh, so I usually mix it right before frying.

→ What oil is best for frying?

Vegetable oil works fine, but I prefer peanut oil since it has a higher smoke point.

→ How do I know when the oil is hot enough?

Drop a little piece of dough in. If it bubbles and rises to the surface quickly, it’s ready.

→ Can I bake these instead of frying?

Honestly, I skip this half the time. They just won’t be the same without that crispy fried texture.