Deep fried, crispy Elephant Ears topped with cinnamon sugar give you a taste of the fair at home and the no yeast fry bread recipe is super easy to make.
Let the kids get involved by allowing them to shape the dough into elephant ears and giving them a choice to toppings to add after the dough is fried!
What are elephant ears?
Elephant ears are crispy circles of fried dough, also known as fry bread, coated with cinnamon and sugar. They are sold with this name in America at fairs, carnivals, food trucks, and theme parks. The uneven wrinkled somewhat round shape of the piece of fried dough is reminiscent of an elephant’s ear.
These are known as buñuelos or fried dough fritters in many areas of the world including Spain, Latin America, Israel, Asia, and Africa. Some countries make them into donuts that are balls or twists, others use the dough to make flat circles, and some use a rosette similar to the rosetbakkelser from Norway. Another interesting thing is that they are sweet in some parts of the world and savory in others!
How To Make Elephant Ears
Put the self-rising flour, warm milk, melted butter, and sugar in a bowl and stir until combined. Use hands to gently knead the dough until all of the ingredients form a ball. If your dough is too dry, add a tiny bit of milk at a time. If your dough is too wet, add a tiny bit of self-rising flour at a time.
Is there a recipe for self-rising flour?
For one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
If you want to try making fry bread with yeast, check out my recipes for Indian Tacos and Deep Fried Pizza. The fry bread used in those two recipes calls for yeast and results in an airy flat bread.
Cover the bowl with plastic wrap and set aside for 15 minutes.
Turn the dough out onto a floured surface and knead a few times. Then, cut the dough into 8 pieces.
Flatten each piece into a thin circle. You can use your hands, your fingertips, a rolling pin, or a combination of all three.
Put about a 1/2 inch of oil in a cast iron skillet or heavy pot that is wide enough to fit your circles of dough. Use a thermometer and heat the oil to 365˚F.
Use tongs to carefully add dough rounds (1 or 2 depending on the size of your pan) to the hot oil. Fry the elephant ears for about a minute on each side until golden brown. Always monitor the temperature of the oil and stay close by the skillet.
Drain on a paper towel lined plate.
Can elephant ears be made ahead of time?
For best results, deep fried elephant ears are best enjoyed while they are still fresh and crispy. But sometimes it is more convenient to make things ahead of time!
To reheat elephant ears, place them in the oven at 350˚ for 10 minutes. Try wrapping each one in foil to keep them from drying out.
You could also try using a toaster oven, an air fryer, or even the microwave in a pinch.
Sprinkle with cinnamon sugar while warm. You can find my cinnamon sugar recipe here.
What toppings go on deep fried elephant ears?
The classic topping for deep fried elephant ears is cinnamon sugar but there are many other options as well. Since the elephant ear is sweetened fry bread, you can add any sweet toppings. Here are a few to try:
- powdered sugar
- frosting
- caramel syrup
- chocolate sauce
- strawberry sauce
Want more fair food? Try these deep fried recipes next:
This deep Fried Pickles recipe is a fun way to eat fair food at home! Serve the crispy fried pickles on a stick as an appetizer with dipping sauce.
Make this easy Funnel Cake Recipe and surprise your family with fair food at home! Just add your favorite toppings to these sweet, crispy funnel cakes.
This Corn Fritter recipe makes tender little fried balls of dough with bits of sweet corn inside. Serve them warm with maple syrup and honey drizzled on top.
This Fried Cheese Curds recipe was so easy to make. These deep fried white cheddar cheese curds are the BEST appetizer and the perfect comfort food!
Elephant Ears Recipe
Video
Ingredients
- 2 cups self rising flour
- 2/3 cup warm milk
- 2 tablespoon butter melted
- 1 tablespoon granulated sugar
- Vegetable oil for frying
- 2 tablespoon cinnamon sugar
Instructions
- 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.
- Turn onto a floured surface and knead several times. Divide dough into 8 equal pieces. Flatten each piece into a thin circle.
- 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).
- 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.
- Drain on a paper towel lined plate. Sprinkle with cinnamon sugar while warm.
Notes
Storage
- 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.
Carrie says
Made this recipe exactly as you have it. I found the ears to be lacking in flavor and just a bit heavy. disappointing 😞 maybe im just used to funnel cakes? Where i live I’ve never even heard these till recently.
Terry J DeLaney says
Tastes bland, even after heavily coating with the sugar/cinnamon mix.
Chris and Beth says
Just tried these in the good ole state of Georgia as a late night sweet snack, and OMG they’re delicious and they turned out perfect. We cut the recipe in half making only four ears, we followed the directions to a “T” and sprinkled with cinnamon and granulated sugar, plus we added some extra sweeteners cause we’re unhealthy like that (powdered sugar and honey drizzle) and my wife and I stood over the stove and ate all four of them 😂😂 absolutely amazing. Thanks for sharing this recipe.
Tonia Larson says
Fantastic!! The extra sweeteners sound perfect!
Alfa says
Do not mean to be rude, but your recipe is not elephant ears.This is a Bunuelo that hispanics make on New Year Eve. Elephant ears is another recipe.
Doreen says
Hi what other oil can I use I ran out of vegetable oil
Please help I’m making these beautiful elephant ears
Tonia says
Hi Doreen,
You can use canola oil or peanut oil.
Good luck!
-Tonia
Jamie Jarvis says
I personally prefer an electric frying pan to a pan on the stove. It adjusts your heat automatically. If your oil is not hot enough, your Elephant Ear will be greasy. If your oil is too hot, they can burn and possibly not be done in the middle.
I actually prefer yeast bread dough. My grandmother, born around 1900 called them scones. Now when I say scone, people thing baking powder biscuits. Elephant Ear seems to be the name used at Fairs.
Denise says
This may be similar to beaver tails done on Rideau Canal in Ottawa, Ontariio
Sam says
Rather than frying them in oil, what would you recommend for air fryer instead?
Tonia says
I would try spraying them with oil and baking them at 380˚F for 6-10 minutes, flipping halfway through, until golden brown and crispy.
Lalicich Laurie says
Can I freeze the dough and if so for how long .thanks laurie
Mary Vasquez says
Sweetheart,
Those are Buñuelos. Mexicans have been making these for centuries. They are not called “Elephant Ears”.
You can also use a store bought flour tortilla to make these. My ancestors have been making these for centuries. Please do not rename.
Tonia says
Thank you for sharing this history with us. We used the name in our fair foods post since that is what they are called at our local fair. Store-bought flour tortillas would be a great alternative!
Katt J says
Sorry bro. Every culture has their version of Elephant Ears, fry cakes, griddle cakes, fry bread, etc. No one culture “owns” it.
Make it, eat it and enjoy it. But don’t be a Culture Cop. Its not tasty. Elephant Ears are, though.
😉 Peace
Tina R. says
To use regular flour instead of self rising, what do I add in the line of baking soda/ baking powder to make it equivalent to self rising?
Tonia says
For one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Gina says
I have to try and make these gluten free. I would love them but gluten makes me really sick. I have Celiac Disease. 3
Mary M. says
They are delicious. These are called buñuelos. My family and I make them during the holidays. They are a sweet and crunchy dish that has been around for a long time. It comes from Spain. L It is kind of hard to say buñuelos, for people who don’t speak Spanish. I understand why an easier name had to be thought of. It is a cute and fun name .
Sherrell says
FYI, my husband used to be a bakery manager at a large grocery store in the south-they made all the elephant ear dough and had it delivered to the local county fair. It was the Italian bread dough recipe.
Lucy B says
Yum. Elephant ears are my husbands favorite fair food.