Elephant Ears Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Sugar: Adds a touch of sweetness to the dough.

Baking powder: Helps the dough rise and become light and fluffy.

Butter: Adds richness and flavor to the dough.

Milk: Provides moisture and helps bind the dough together.

Oil: Used for frying the dough to a golden brown.

Cinnamon sugar: A sweet and spicy topping that gives the elephant ears their signature flavor.

When rolling out the dough, ensure it is evenly thin to achieve a crispy texture. Use a rolling pin dusted with flour to prevent sticking. If the dough is too thick, the elephant ears may become chewy instead of crispy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the dough slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a healthier option.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the taste.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that provides a similar consistency.

• oil - Substitute with ghee: Ghee can be used for frying and adds a rich, buttery flavor.

• oil - Substitute with avocado oil: Avocado oil has a high smoke point and is a healthier option for frying.

• cinnamon sugar - Substitute with pumpkin spice: Pumpkin spice adds a warm, autumnal flavor to the topping.

• cinnamon sugar - Substitute with nutmeg and sugar: Nutmeg provides a different but complementary spice profile when mixed with sugar.

• Allow the elephant ears to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled elephant ears in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, wrap each elephant ear individually in plastic wrap. This helps maintain their crispiness.
• Place the wrapped elephant ears in a resealable freezer bag or airtight container. Label with the date for easy tracking.
• Freeze for up to 2 months. When ready to enjoy, thaw at room temperature for about 30 minutes.
• For a warm, freshly-made taste, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it can make them chewy.
• Sprinkle with additional cinnamon sugar after reheating, if desired, to refresh the flavor.

• Preheat your oven to 350°F (175°C). Place the elephant ears on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until they are warm and crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the elephant ears inside for 3-5 minutes. Keep an eye on them to avoid over-browning.

• If you prefer using a microwave, place the elephant ears on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 20-30 seconds. Note that this method may not retain the crispiness as well as the oven methods.

• For an air fryer, preheat it to 350°F (175°C). Place the elephant ears in the basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• If you have a stovetop griddle or skillet, you can reheat the elephant ears over medium heat. Place them on the griddle and heat for about 1-2 minutes on each side until they are warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the flour, salt, sugar, and baking powder with the melted butter and milk to form the dough.

• Measuring cups: Essential for accurately measuring the flour and milk.

• Measuring spoons: Used to measure the salt, sugar, and baking powder precisely.

• Rolling pin: Utilized to roll out the dough on a floured surface to the desired thickness.

• Knife: Handy for cutting the rolled-out dough into ear shapes.

• Frying pan: A deep pan needed to heat the oil and fry the dough until golden brown.

• Paper towels: Used to drain the excess oil from the fried dough.

• Tongs: Useful for safely flipping and removing the dough from the hot oil.

• Small bowl: Ideal for mixing the cinnamon sugar topping.

• Whisk: Helps in evenly mixing the dry ingredients and the cinnamon sugar topping.

Prepare ingredients ahead: Measure and mix the dry ingredients the night before to save time.

Use a mixer: Instead of mixing by hand, use a stand mixer to quickly form the dough.

Preheat oil: Start heating the oil while you roll out the dough to save waiting time.

Cut uniformly: Use a cookie cutter for consistent ear shapes, ensuring even frying.

Batch frying: Fry multiple pieces at once to reduce overall cooking time.

Prepare toppings: Mix the cinnamon sugar in advance and have it ready for sprinkling.