It’s about this time of year (every year) when our family starts the countdown to the official opening of our little hometown fair. My husband, Josh, and I are from the same hometown (believe it or not) and in our little “village,” the fair is a BIG deal. It’s basically a reunion for everyone who’s ever lived and gone to school there. You just don’t miss the fair. You just don’t. Luckily for us, our hometown is just about a 30 minute drive from where we live now, so we get to visit our family pretty often and our kids get to experience the sights and sounds of the little community we grew up in. . . and are still proud to call “home.”
Along with cheese curds and lemonade, one of the treats we always make sure to enjoy at the fair are elephant ears. While most recipes require you to prepare dough, wait for it to rise and fry it in oil, the recipe I’m sharing today is much, much easier.
Ingredients :
Milk – 1 cup
Warm water – 1 cup
Active dry yeast – 2 tablespoons
Salt – 1 teaspoon
White sugar – 2 tablespoons
Shortening – 3 tablespoons
All purpose flour or maida – 4 cups
Oil for deep frying
For elephant ears topping:
Sugar – 4 tablespoons
Ground cinnamon – 2 teaspoons
How to make elephant ears :
Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine warm milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinke the elephant ears with sugar and cinnamon. Delicious elephant ears
