Elephant ears are crispy circles of fried dough, also known as fry bread, coated with cinnamon and sugar.
They are sold with this name in America at fairs, carnivals, food trucks, and theme parks. The uneven wrinkled somewhat round shape of the piece of fried dough is reminiscent of an elephant’s ear.
These are known as buñuelos or fried dough fritters in many areas of the world including Spain, Latin America, Israel, Asia, and Africa.
Put self-rising flour, warm milk, melted butter, and sugar in a bowl. Stir until combined. Use your hands to gently knead the dough until all of the ingredients form a ball.
If your dough is too dry, add a tiny bit of milk at a time. If your dough is too wet, add a tiny bit of self-rising flour at a time.
Cover the bowl with plastic wrap and set aside for 15 minutes.
Turn the dough out onto a floured surface and knead a few times. Then, cut the dough into 8 pieces.
Flatten each piece into a thin circle. You can use your hands, your fingertips, a rolling pin, or a combination of all three.
Put about a 1/2 inch of oil in a cast iron skillet or heavy pot that is wide enough to fit your circles of dough. Use a thermometer and heat the oil per recipe instructions.
Use tongs to carefully add dough rounds (1 or 2, depending on the size of your pan) to the hot oil. Fry the elephant ears on each side until golden brown.
Always monitor the temperature of the oil and stay close by the skillet.
Drain on a paper towel lined plate.
Sprinkle with cinnamon sugar while warm.
The classic topping for deep-fried elephant ears is cinnamon sugar, but there are many other options. Since the elephant ear is sweetened fry bread, you can add any sweet toppings. Here are a few to try: – powdered sugar – frosting – caramel syrup – chocolate sauce – strawberry sauce