Elephant ears

 Elephant ears


  • 2 cups self rising flour
  • 2/3 cup warm milk
  • 2 tbsp butter, melted
  • 1 tbsp granulated sugar
  • Vegetable oil for frying
  • 2 tbsp cinnamon sugar


  1. Mix together the self-rising flour, warm milk, melted butter, and granulated sugar until a ball forms. If your dough is too dry, add a tiny bit of additional milk at a time. If your dough is too wet, add a tiny bit of self-rising flour at a time. Cover with plastic wrap and set aside for 15 minutes.
  2. Turn onto a floured surface and knead several times. Divide dough into 8 equal pieces. Flatten each piece into a thin circle.
  3. Heat about 1/2 inch of vegetable oil in a cast iron skillet or heavy pot to 365˚F (use a thermometer and maintain an even temperature).
  4. Use tongs to carefully add dough rounds (1 or 2 depending on the size of your pan) to the hot oil. Fry for about 1 minute on each side until golden brown.
  5. Drain on a paper towel lined plate. Sprinkle with cinnamon sugar while warm.
Wrap cooked elephant ears loosely in plastic wrap and store at room temperature for 1-2 days.
Or store in an airtight freezer storage bag for 3-4 months.
Reheat in the oven at 350˚F for 10 minutes.
Nutrition facts were calculated using three tablespoons of oil since most of it wasn't absorbed. Your results may vary depending on your oil temperature, length of cooking time, and the method of frying.

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