Elephant Ears Recipe

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

Sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the flavor of the dough.

Milk: Helps to create a smooth and pliable dough.

Butter: Adds richness and flavor to the dough.

Egg: Binds the ingredients together and adds moisture.

Vegetable oil: Used for frying the dough pieces to a golden brown.

Cinnamon sugar: A sweet and spicy topping that adds the final touch to the elephant ears.

When rolling out the dough, ensure it is evenly flattened to about ¼ inch thickness. This helps in achieving a uniform fry and ensures that each piece cooks evenly. Additionally, make sure the oil is at the right temperature before frying; if it's too hot, the dough will brown too quickly on the outside while remaining raw inside. Use a thermometer to maintain the oil at around 350°F for the best results.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

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

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most baking recipes.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free option.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a great vegan alternative that helps bind the ingredients.

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

• cinnamon sugar - Substitute with maple sugar: Maple sugar provides a unique, rich sweetness and pairs well with the cinnamon flavor.

• Allow the elephant ears to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled elephant ears in an airtight container. Line the container with parchment paper to absorb any excess oil.
• Store the container at room temperature if you plan to consume them within 2-3 days. Keep them away from direct sunlight and heat sources.
• For longer storage, wrap each elephant ear individually in plastic wrap or aluminum foil. This helps maintain their crispiness.
• Place the wrapped elephant ears in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the freezer bag with the date to keep track of freshness. Elephant ears can be frozen for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the elephant ears on a baking sheet lined with parchment paper.
• Heat in the oven for 5-7 minutes or until they are warm and crispy. Avoid using a microwave, as it can make them chewy.
• Optionally, sprinkle a bit more cinnamon sugar on top after reheating to refresh the flavor.

• 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.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the elephant ears inside for 3-5 minutes. This will help maintain their crispiness.

• 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. Heat on medium power for 20-30 seconds. Note that this method may make them slightly less crispy.

• To reheat on the stovetop, use a non-stick skillet over medium heat. Place the elephant ears in the skillet and heat for 1-2 minutes on each side until they are warmed through and slightly 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.

• Mixing bowl: A large bowl used to combine the dry ingredients and the wet ingredients separately before mixing them together.

• Whisk: A tool used to beat the egg and mix the wet ingredients thoroughly.

• Measuring cups: Used to measure out the precise amounts of flour, sugar, milk, and vegetable oil needed for the recipe.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt and butter.

• Rolling pin: Used to roll out the dough to the desired thickness on a floured surface.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while rolling it out.

• Knife or dough cutter: Used to cut the rolled-out dough into desired shapes.

• Frying pan: A pan used to heat the vegetable oil and fry the dough pieces until golden brown.

• Paper towels: Used to drain the excess oil from the fried dough pieces.

• Tongs or slotted spoon: Tools used to safely remove the fried dough pieces from the hot oil.

• Plate or serving dish: Used to serve the finished elephant ears after they are sprinkled with cinnamon sugar.

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

Use a stand mixer: Let a stand mixer do the work of combining the dough, saving you effort and time.

Preheat oil: Start heating the vegetable oil while you roll out the dough to streamline the process.

Cut uniform shapes: Use a cookie cutter for consistent shapes, ensuring even frying and reducing cooking time.

Cinnamon sugar mix: Prepare the cinnamon sugar topping in advance and store it in an airtight container.