Quick Elephant Ears

Everyone knows that the fried food scene at the state fair is second to none. Corn dogs, funnel cakes and fried Oreos are the mainstays, but equally deserving of the spotlight is the ever-delicious elephant ear. This state fair delicacy is made with flatbread dough that’s deep-fried until golden and crispy, then generously coated in cinnamon sugar.

This warm, rich treat is like a cozy churro that’s been simplified in order to turn it out rapidly for the masses. Yet we made things even simpler with this quick elephant ear recipe, omitting the need for homemade yeasted dough by using a packet of 6-inch flour tortillas. You most likely have the last three ingredients—cinnamon, sugar and oil—in your kitchen right now.

Ingredients for Quick Elephant Ears

• Sugar: White granulated sugar is best for the cinnamon-sugar coating.
• Cinnamon: Cozy cinnamon is a major flavor booster in our easy elephant ears recipe. If you’re an avid baker, keep different types of cinnamon in your spice cabinet for more nuanced flavor profiles.
• Oil: Canola oil is one of the best oils for deep-frying (and it’s most likely in your kitchen right now). Check out our Tips section below for other suitable oils.
• Flour tortillas: This is where our shortcut comes in! Instead of making dough from scratch, we use store-bought flour tortillas. They get gorgeously puffy and crispy once deep-fried—just like elephant ears should be!

Directions

Step 1: Make the cinnamon sugar

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In a mixing bowl with a lid, or in a large resealable storage bag, combine the granulated sugar and the cinnamon. Set it aside.

Step 2: Fry the flour tortillas

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In a small skillet, heat 1/2 inch of oil. Place one tortilla at a time in the skillet and cook it for five seconds. Carefully turn the tortilla using a pair of tongs and cook the tortillas for 10 seconds longer, or until it’s browned.

Step 3: Coat the elephant ears in cinnamon sugar

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Immediately place the fried tortillas in the cinnamon-sugar mixture and toss to generously coat. Serve the elephant ears while they’re still warm.

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Recipe Variations

• Make your own dough: Want to go the extra mile for your elephant ears recipe? Make the dough from scratch using our fry bread recipe! In a small bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder and 1/8 teaspoon of salt. Stir in 1/3 cup of hot water to form a soft dough. Cover the bowl and let the dough rest for 30 minutes, then divide the dough in half. On a lightly floured surface, roll each portion into a 6-inch circle and continue with our quick elephant ear recipe.
• Play around with the coating: An easy way to add flavor to these elephant ears is by tweaking the cinnamon-sugar coating. Cinnamon pairs beautifully with a ton of fall spices like nutmeg, ginger and pumpkin pie spice. Add in a small amount of those spices for a cozier elephant ear.

How to Store Quick Elephant Ears

As with anything fried, this simplified elephant ears recipe should be made the same day you plan on eating them, as they taste best fresh. However, you can store leftover elephant ears for up to two days. Once your elephant ears have cooled to room temperature, store them in an airtight container or a resealable bag.

How do you reheat quick elephant ears?

Reheat elephant ears in the microwave for a few seconds, or in the toaster oven for about a minute or so.

Quick Elephant Ears Tips

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What are the best toppings for quick elephant ears?

Our elephant ears recipe is delicious on its own with the cinnamon-sugar coating, but the fun doesn’t have to stop there! You can top each coated elephant ear with sweet toppings like homemade whipped cream, canned pie filling, hazelnut spread, fresh berries, jams, powdered sugar, salted caramel sauce, chocolate syrup or a scoop from the best vanilla ice cream brand.

What’s the best oil for deep-frying quick elephant ears?

The best oils for frying are neutral-flavored oils with high smoke points. Canola oil, safflower oil and sunflower oil are your best options. Peanut oil and avocado oil can be used as well, but they both will impart their flavor on your elephant ears. Just never, ever, use olive oil for deep-frying, otherwise your elephant ears will taste like scorched oil.