Elephant Ear Recipe: Ever wandered through a fairground and caught the irresistible scent of warm cinnamon and sugar wafting through the air? Chances are, you were near a fresh batch of elephant ears being fried. Elephant ears are a nostalgic treat that instantly transports many of us back to summer carnivals, amusement parks, and cozy festivals. These giant, crispy, golden fried pastries, dusted in cinnamon sugar, are one of those magical comfort foods that never go out of style.
But what if you could bring that fairground magic right into your kitchen? The good news is—you can! Making elephant ears at home is not only fun, but it’s also easier than you think. Whether you’re planning a family gathering or just craving a sweet snack, this homemade elephant ear recipe will hit the spot.
A Brief History of Elephant Ears
The concept of fried dough spans across many cultures, from the Navajo fry bread to Spanish churros. But elephant ears—those thin, crispy, sugar-coated delights—are distinctly North American in their carnival-style form. They earned their name not because they have anything to do with elephants, but because of their massive, ear-like shape.
The treat is believed to have German roots, inspired by pastries like “streuselkuchen” and other sweet doughs. Over time, with influence from fairs and amusement parks, the recipe evolved into what we now call an elephant ear. And once they hit American carnivals in the early 1900s, their popularity exploded.
Types of Elephant Ears
Not all elephant ears are created equal. While the basic idea stays the same—thin dough, fried or baked, and topped with sweetness—there are different styles worth trying.
Traditional Carnival-Style
This is the OG elephant ear: a yeasty dough rolled flat, deep-fried until puffed and golden, and then generously coated in cinnamon sugar.
Puff Pastry Style
A quicker version uses store-bought puff pastry or biscuit dough. It’s less chewy but more buttery and crisp.
Cinnamon Sugar Flatbread Style
This version skips yeast altogether and uses a simple flour-based dough, perfect for a fast fix when the cravings hit.
List of Ingredients You’ll Need
Before you start cooking, make sure you’ve got everything you need. Here’s a basic list of ingredients for classic carnival-style elephant ears.
Main Ingredients:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar (for yeast activation)
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter (melted)
- 1 tablespoon granulated sugar (for dough)
- ½ teaspoon salt
- 2 ½ cups all-purpose flour (plus more for rolling)
- 1 egg
Topping Ingredients:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Vegetable oil (for frying – canola or peanut oil also works)
Optional Add-ons:
- Nutella or melted chocolate for drizzling
- Powdered sugar
- Caramel sauce
- Fresh berries
- Honey
Got all that? Perfect. Let’s dive into the tools you’ll need next.
Kitchen Tools Required
Cooking at home should never feel like rocket science. Here’s what you need for stress-free elephant ear making:
- Large mixing bowl
- Wooden spoon or dough hook with mixer
- Rolling pin
- Frying pan or deep fryer
- Slotted spoon or tongs
- Paper towels
- Small bowl (for cinnamon sugar mix)
- Cooking thermometer (recommended for oil)
Having the right tools makes all the difference. Ready to get your hands dirty? Let’s go step by step.
How to Make Elephant Ears From Scratch
Let’s be honest—working with yeast can feel intimidating. But trust me, it’s way easier than it looks. Follow this and you’ll be golden.
Step 1: Activate the Yeast
Mix the yeast, warm milk, and a tablespoon of sugar in a bowl. Let it sit for 5-10 minutes until it becomes frothy. If it doesn’t bubble, your yeast might be old.
Step 2: Mix the Dough
In a large bowl, combine melted butter, egg, salt, and the rest of the sugar. Add in the yeast mixture and gradually stir in the flour until a soft dough forms.
Step 3: Knead and Rest
Turn the dough onto a floured surface. Knead for about 6–8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise for about 1 hour or until doubled in size.
Rolling and Shaping the Dough
Once your dough has risen and doubled in size, it’s time to shape it into that iconic elephant ear form. This is where the magic starts to happen, and honestly—it’s the most fun part of the entire process.
Step 4: Divide and Roll
Punch down the dough gently to release excess air. Transfer it to a lightly floured surface and divide it into 6 to 8 equal pieces. You can use a dough cutter or just eyeball it. Each piece will make one elephant ear.
Using a rolling pin, roll out each piece into a very thin, round shape—about 1/8 inch thick. Don’t worry about perfection here. In fact, the more uneven the shape, the more authentic it looks. Think rustic, oversized pancakes.
Pro Tips for Rolling the Perfect Dough
- Keep it thin: This helps it puff up nicely and gives that crisp-on-the-edges, soft-in-the-middle texture.
- Dust as needed: Lightly flour the surface and your rolling pin to prevent sticking.
- Don’t overwork: Once rolled, let them rest for a minute or two before frying.
These dough pieces are now ready to hit the hot oil and turn into the golden, sugary treat you’ve been dreaming about.
Frying the Dough
This is where elephant ears truly come to life—crispy, bubbly, golden-brown perfection.
Step 5: Heat the Oil
Pour about 2 inches of vegetable oil into a deep frying pan or cast-iron skillet. Heat the oil to 350°F (use a thermometer to be accurate). If you don’t have one, drop a small piece of dough into the oil—it should sizzle and rise quickly to the top.
Step 6: Fry Each Ear
Carefully place one piece of rolled dough into the hot oil. Use tongs or a slotted spoon to gently press it down so it fries evenly. Cook for about 30 seconds to 1 minute on each side, or until golden brown and puffed.
Once done, remove and place it on paper towels to drain excess oil.
Frying Tips
- Only fry one at a time: Overcrowding drops oil temperature and affects crispiness.
- Don’t walk away: These fry FAST. Keep your eye on them to avoid burning.
- Rotate if needed: Use your tongs to rotate and fry evenly on both sides.
Now comes the part you’ve been waiting for—the cinnamon sugar dusting!
The Cinnamon Sugar Topping
The soul of every elephant ear lies in its topping. That warm, sweet coating of cinnamon and sugar is what makes it so unforgettable.
Step 7: Mix and Sprinkle
In a shallow bowl or dish, mix together 1 cup of granulated sugar and 2 teaspoons of ground cinnamon. While the fried dough is still hot (but not dripping oil), coat each side generously in the cinnamon sugar mix.
You can press the ear lightly into the sugar or sprinkle it over using a spoon. Just make sure you cover it well—it should stick thanks to the residual oil and heat.
Other Topping Ideas:
- Powdered Sugar Dusting: Like funnel cakes, for that classic fairground vibe.
- Drizzled Chocolate or Nutella: Melt a few tablespoons and go wild.
- Strawberry Compote: Add a tangy twist with fruit sauce.
- Salted Caramel Sauce: Sweet and salty lovers, this one’s for you.
The topping options are endless—customize to your taste or stick with the original cinnamon-sugar charm.
Baking Option: No Frying Needed
Don’t feel like frying? No worries—you can totally bake elephant ears instead. They won’t be quite the same as the deep-fried version, but they’re still delicious, and a bit healthier too.
Step-by-Step Baking Instructions:
- Preheat your oven to 400°F (200°C).
- Roll out your dough as usual.
- Place each flattened piece on a parchment-lined baking sheet.
- Brush lightly with melted butter.
- Bake for 8–10 minutes or until puffed and lightly browned.
- Remove, then coat with cinnamon sugar while still warm.
The result? A crispier, slightly firmer version of the classic that’s still perfect for snacking.
Serving Suggestions
Elephant ears are best served warm and fresh, but there are a few extra touches you can add to elevate the experience.
When to Serve:
- Family movie night
- Kids’ birthday parties
- Holiday breakfasts or brunch
- Casual get-togethers and BBQs
- Weekend treat with coffee
Tasty Pairings:
- Hot chocolate or chai
- Fresh strawberries and whipped cream
- Ice cream scoops on top
- A drizzle of maple syrup or honey
Want to get extra cozy? Wrap yourself in a blanket, hold a warm elephant ear in one hand, and a cup of something hot in the other. Bliss.
Storing and Reheating
While they’re best fresh, you can store elephant ears for a few days and reheat them if needed.
Storing Tips:
- Store in an airtight container at room temperature for up to 2 days.
- To keep the crispiness, avoid refrigeration—it adds moisture.
- Separate with parchment paper to prevent sticking.
How to Reheat:
- Oven: Preheat to 350°F and warm for 5–7 minutes.
- Toaster oven: Great for reviving crispness.
- Microwave: Not ideal, but okay in a pinch (10–15 seconds max).
If you plan to freeze the dough, wrap it tightly and freeze it before rolling. Let it thaw and rise before using as usual.
Creative Variations
One of the best things about elephant ears? They’re a blank canvas for all kinds of sweet and even savory creations. Once you master the basic recipe, the sky’s the limit when it comes to experimenting.
1. Chocolate-Drizzled Elephant Ears
After frying and coating in cinnamon sugar, drizzle each ear with melted dark or milk chocolate. Want to go wild? Add a sprinkle of crushed nuts or mini marshmallows on top for a gourmet touch.
2. Savory Elephant Ears
Yes, you read that right—savory versions exist! Skip the sugar topping and instead brush the dough with garlic butter, sprinkle parmesan cheese, or even top with shredded cheese and herbs before baking. It’s like a flatbread meets elephant ear fusion.
3. Fruit-Loaded Ears
Top warm ears with strawberry compote, blueberry jam, or fresh banana slices with whipped cream. You’ll have a treat that’s somewhere between dessert and breakfast.
4. Elephant Ear Sundae
Layer your crispy elephant ear with a scoop of vanilla ice cream, chocolate syrup, crushed cookies, and a cherry on top. Boom—dessert heaven.
5. Fall Spice Edition
Mix your cinnamon with nutmeg, clove, or pumpkin spice for a seasonal twist. Pair it with a spiced apple cider, and you’ve got fall wrapped up in one delicious snack.
Experimenting keeps things exciting. Try one variation every weekend and you’ll be known as the “Elephant Ear Expert” in your home before you know it.
Tips for Perfect Elephant Ears Every Time
Even though the recipe is fairly simple, there are a few pro-level tips and common pitfalls to avoid if you want the perfect result every time.
Avoid These Mistakes:
- Oil too hot or too cold: If it’s too hot, they burn outside and stay doughy inside. Too cold? They’ll soak up oil and be greasy. Keep it steady at 350°F.
- Thick dough: If you don’t roll the dough thin enough, it won’t crisp properly.
- Skipping the rest time: Letting the dough rise is crucial for texture. Don’t rush it!
Pro Tips:
- Use fresh yeast: Old yeast won’t activate properly, and your dough will be dense and sad.
- Test with a small piece: Before frying a full piece of dough, test with a mini one to ensure the oil’s ready.
- Paper towel trick: Let the elephant ears sit briefly on paper towels to soak up excess oil before adding toppings.
You don’t need to be a pastry chef to get these right—you just need patience, attention to detail, and a little love.
FAQs about Elephant Ear Recipe
1. Can I make elephant ears without yeast?
Yes! You can make a no-yeast version by using baking powder instead. It won’t be as fluffy but will still be delicious. Great for a quicker treat!
2. How can I make them gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. You might need to adjust the liquid slightly, but the result will be similar in taste and texture.
3. What’s the best oil to use for frying?
Vegetable oil, canola oil, or peanut oil all work well. Just choose a neutral oil with a high smoke point.
4. Can I freeze the dough?
Absolutely! After kneading and before letting it rise, wrap the dough tightly in plastic wrap and freeze. Thaw in the fridge overnight, then let it rise as usual before rolling and frying.
5. Are elephant ears the same as palmiers?
Nope! Palmiers are a French pastry made with puff pastry dough, shaped like hearts or palm leaves, and baked—not fried. While both can be sweet, the texture and preparation are totally different.
Conclusion
There’s a reason elephant ears have been a beloved part of fairs and festivals for generations. They’re crispy, sweet, nostalgic, and incredibly satisfying. With just a few pantry staples, some oil, and a bit of time, you can recreate this iconic treat right in your kitchen—and trust me, it’ll be way better than anything you’ve bought at a food stand.
From classic cinnamon sugar to over-the-top sundae versions and even savory styles, elephant ears are the kind of recipe that evolves with your cravings. Whether you’re frying up a batch for a crowd or baking a few for a quiet night in, they’re guaranteed to bring joy.
So go ahead—get a little messy with the flour, fire up that oil, and let your home smell like the best part of a summer fair.
