Iconic, fried, oh-so-sweet, and shockingly vegan—this Elephant Ears Recipe is your new go-to for a quick homemade dessert.
You know how a particular aroma can transport you back to a moment in time? A bite of these crispy, sugary elephant ears reminds me of taking the train into the city with my dad on Saturday mornings. He worked as a pastry chef at a popular bakery in Grand Central, right in the heart of Manhattan. In addition to enjoying bagels and sampling every flavor of cream cheese, I especially loved elephant ears.
The origin of elephant ears can be traced back to Native American frybread. The Navajo tribe created a dough using flour and water, which they then fried in oil or lard. They often enjoyed fry bread on its own or topped it with meat and beans, a dish now known as the Nava taco. Today’s elephant ears are similar to the sweeter versions that the Navajo would top with sugar or honey. They are commonly found at carnivals—and now, in my kitchen!
Making these sweet treats is incredibly easy, especially since you likely already have the ingredients in your pantry. We combine flour, salt, and baking soda with water to create elephant ears—no yeast or eggs required! Form your dough into large circles that may just resemble an elephant’s ear, and toss them (gently) into hot oil. In just a few minutes, you will have the most delicious, crispy elephant ears with a perfectly chewy inside. Top with cinnamon sugar, and you have dessert!
The tools for frying dough
If you have a deep fryer, that’s great! However, most of us don’t have one, right? To make elephant ears, I recommend using a heavy cast-iron pot or Dutch oven, along with vegetable oil. You can also use other oils with a high smoke point, such as canola oil, avocado oil, or peanut oil. I chose vegetable oil because I had it on hand, and it doesn’t add any additional flavor to the dough. While oils like avocado, sunflower, or peanut might impart a subtle taste, they can change the flavor of the elephant ears and are generally more expensive.
How do I store leftovers?
Elephant ears can be stored in the refrigerator for 3-4 days in an airtight container. Place paper towels in between each one to absorb any oil. To reheat, I pop my elephant ears in the oven at 350°F for 5-10 minutes, so they remain crisp. You can also microwave them for 30 seconds for a softer, quicker leftover treat.
Serving suggestions
Classic elephant ears are perfect coated with cinnamon sugar or a sprinkling of powdered sugar. However, I invite you to get creative! While elephant ears are not nearly as delicate, you can think of them like crêpes and go sweet or savory. My kids love them with fresh fruit and Strawberry Whipped Cream, or this ridiculously delicious coconut whipped cream from this Coconut Whipped Cream Brioche French Toast recipe.
If you omit the sugar and cinnamon, you could go a savory route by topping the elephant ears with this Whipped Ricotta, Garlic Butter, or Chunky Guacamole. Additionally, serve your elephant ears in a pretty basket lined with a cloth napkin or tea towel. This not only enhances the presentation but also helps keep the treats warm while you decide on your topping.
Elephant Ears Recipe
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup warm water, (or as needed)
- Neutral oil, for frying
- 2 1/2 tablespoons granulated sugar
- 2 1/4 teaspoons ground cinnamon
Instructions
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In a medium bowl, mix the flour, salt, and baking powder. Gradually incorporate the warm water, adding only as much as needed to create a soft dough—possibly less than a full cup.
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Cover the dough with a clean towel or plastic wrap and let it rest for 5 minutes.
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Turn the dough onto a lightly floured surface. Divide it into 6 equal pieces and roll each piece into a circle about 1/2-inch thick.
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Heat about 3 inches of oil in a deep pot to 390°F. Fry each dough circle for about 1 minute on each side until they are golden brown.
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Remove the fried dough from the oil and place on a paper towel-lined plate to drain excess oil.
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In a small bowl, mix the granulated sugar and ground cinnamon. While the dough is still warm, lightly sprinkle the cinnamon sugar mixture over each piece.
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Serve the elephant ears warm and enjoy immediately.
Nutrition
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