Elephant Ears Recipe

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"Reaction from those who eat them makes them worth the effort!" assures Suzanne McKinley of Lyons, Georgia.
TOTAL TIME: Prep: 20 min. + rising Cook: 1-1/2 hours
MAKES:15 servings
TOTAL TIME: Prep: 20 min. + rising Cook: 1-1/2 hours
MAKES: 15 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 3 tablespoons shortening
  • 4 to 4-1/2 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon


  1. Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down and shape into 15 ovals, 5-1/2-in. round by 1/8-in. thick. Heat 3-4 in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries. Yield: 15 servings.
Originally published as Elephant Ears in Taste of Home April/May 1995, p45

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Reviewed Sep. 4, 2013

"I made this gluten free by using Better Batter flour, because my GF daughter was missing them. She LOVED them. I used a medium scoop to make the dough balls, which made them MUCH easier to roll out and fry. We shared them with friends, both GF and not. Everyone loved them and raved. We will definitely make these again."

Reviewed Aug. 3, 2012

"An excellent base dough created from scratch. You let it rise, separate into 15 oval 5" pieces. Deep Fry, then put into a bag of Cinnamon-Sugar to coat them. The fragrance & taste of these 'cookies' will follow a Mexican meal, or act as a separate dessert for Family &/or Company. No one will complain!"

Reviewed Apr. 7, 2012

"totally awesome!!"

Reviewed Dec. 25, 2011

"I've made this 5 times in the last month because everyone keeps asking for them. They get eaten faster than I can fry them. They are so thick and puffy, they are better than the ones from the county fair. Just a tip: It's hard to mix the dough by hand. So put it all into a bread machine, liquid ingredients first, flour last, and use the dough setting. It does the mixing and kneeding for you. Trust me it helps a lot. You can pick up bread machines at any thrift shop for $10-15."

Reviewed Sep. 11, 2011

"only issue is that I'm the only one who eats it so....not sure what to do with the rest of the dough...."

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