Each Fall, when I was growing up, we eagerly anticipated the arrival of the Central Washington State Fair, held each September in Yakima, WA. No visit to the fair was complete without eating at least one Elephant Ear.
Last summer my boys and I went to the flea market in Rogers, OH and I was excited to see a food stand selling Elephant Ears. Sadly, they were drastically different than the ones I'd come to know and love when visiting the fair.
Finally, I decided to try making my own and am happy to report great success. I modified the recipe I found here. They were fairly quick, easy, and my boys gave them rave reviews. Here's my recipe:
3/4 cup milk
1/2 tsp. salt
1 Tbsp. sugar
3 Tbsp. shortening
1 packet quick rise dry yeast
2 cups flour
Oil for frying
Cinnamon/sugar mix (approximately 1/2 cup sugar & 1 Tbsp. cinnamon)
1) Heat milk, salt, sugar, and shortening until shortening is melted, but do not boil.
2) Cool to lukewarm. The mixture needs to be between 110-115 degrees.
3) Add yeast and stir until dissolved.
4) Stir in flour, 1 cup at a time, beating until smooth after each addition.
5) Put dough into a greased bowl.
6) Cover with a damp cloth and let rise until double in size.
7) Dust hands with flour. Pinch off pieces of dough, about the size of a golf ball. Stretch dough into a 6-8 inch circle.
8) Add enough oil to skillet to come up over the top of each piece of dough. Fry until pieces rise, turn with tongs, a fry until light brown.
9) Drain on paper towels and sprinkle with cinnamon/sugar mixture.
Note: I made mine the size of large cookies and the batch made about 8.