Indiana Elephant Ears
Large, flattened discs of fried dough dusted generously with cinnamon sugar, a classic fried treat sold at fairs and festivals across Indiana.
- Prep
- 90 min
- Cook
- 15 min
- Total
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Deep skillet or fryer
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 48
- protein
- 5
- calories
- 380
Instructions
- 1
Stir yeast and 1 teaspoon sugar into warm water. Let sit 10 minutes until foamy.
- 2
Mix flour, remaining sugar, and salt in a bowl. Add the yeast mixture and oil.
- 3
Knead the dough until smooth and stretchy, about 8 minutes.
- 4
Cover and let rise in a warm spot until doubled, about 1 hour.
- 5
Divide dough into 8 pieces. Stretch each piece by hand into a thin, flat oval.
- 6
Heat oil in a deep skillet to 365°F.
- 7
Fry each stretched piece 1-2 minutes per side until golden and puffed.
- 8
Drain briefly on paper towels.
- 9
Mix cinnamon and sugar. Dust generously over each hot elephant ear before serving.
Chef's tips
Stretch the dough gently with your hands instead of a rolling pin, and fry right after shaping.
Storage
Best eaten fresh the day they're made.
Reheating
Not recommended; texture suffers on reheating.
Common mistakes to avoid
- •Making the dough too thick, which leaves the inside doughy instead of crisp.
- •Getting the oil too hot, which browns the outside before the inside cooks.
Serving suggestions
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