Elephant Ears Fried Recipes

Steps:

• In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
• Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
• In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
• Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
• Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

Steps:

• In a large resealable plastic bag, combine sugar and cinnamon; set aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture; toss to coat. Serve immediately.

Steps:

• Add to the bowl of a bread maker and set on the dough cycle. Or, mix vigorously in a large mixing bowl and let rise until double in bulk.
• Turn the dough out onto a floured surface. Punch down and knead.
• Roll out to about 1/8 inch thick.
• Cut into strips 2 ½ inches wide and cut the strips into squares. Or just grab some dough and streach it into the shape of an elephants ear.
• Cover and let rest for about 10 minutes.
• Using a large fry pan, fill with about three inches of cooking oil. Heat until the temperature of the oil is 360 degrees. If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle.
• Lower the dough gently into the cooking oil, two or three pieces at a time. When brown on one side, turn and brown on the other side. Lift from the cooking oil with a fork or tongs and drain on paper towels.
• Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar.

Steps:

• In a large bowl, stir together the yeast, warm water and the pinch of sugar.
• Let stand until it is a slightly foamy (approximately 5 minutes).
• Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt.
• Stir it all until it is smooth.
• Mix in about half of the flour and continue stirring it.
• Gradually add more flour.
• Turn the dough onto a floured surface when it is firm enough to handle.
• Knead for approximately 6-8 minutes.
• Add more flour if you need it to form a firm elastic dough.
• Place dough in a greased bowl and cover.
• Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the size of a golf ball.
• On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape.
• Put it aside and cover it with a clean tea towel while you continue to do the same with the remaining dough.
• Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven.
• Before placing the flattened dough into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two) at a time.
• Fry in the oil, turn them once until the tails are a deep brown.
• This process usually takes about 1 to 2 minutes per side.
• Carefully remove the tail from the oil and let it drain on a paper towel.
• Place left over sugar in a flat dish like a pie pan and add the cinnamon.
• Toss the tail into the bowl while it is still hot.
• Shake off any extra sugar and cinnamon mixture.
• Serve warm.

Steps:

• Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick. Heat 3-4 in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.