Nothing says fair food like deep-fried dough. Don’t forget to sprinkle your elephant ears with cinnamon sugar!
Photo by Gwénaël Le Vot
Makes 8
3 ¼ cups all-purpose flour, plus more for rolling out
5 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 ½ cups whole milk
1 tablespoon ground cinnamon
Canola oil, for frying
In a large bowl, combine flour, 1 tablespoon sugar, baking powder and salt. Add butter and milk, while stirring, until a slightly sticky dough is formed. Cover bowl with plastic wrap and let sit for 10 minutes. In a small bowl, stir together cinnamon and remaining sugar. Set aside.
Dust a clean work surface with flour. Divide the dough into 8 equal parts and roll into balls. Roll the balls in the flour to lightly coat. Using a rolling pin, flatten dough balls into circles or disks, approximately ¼ inch thick. If not frying immediately, place parchment paper between each rolled-out circle and set aside.
In a Dutch oven, add 2 to 3 inches of oil. Bring temperature to 350 F. (Use a candy thermometer to monitor oil temperature.) Carefully place ears, one at a time, into the hot oil and fry 1 to 2 minutes on each side until lightly golden brown.
Place elephant ears on a large paper towel-lined sheet pan and sprinkle immediately with cinnamon sugar. Repeat until all ears are cooked.