Fried Elephant Ears

Elephant ears are the state fair pastry every kid begs for, the crispy fried discs the size of dinner plates dusted in cinnamon sugar. This homemade version uses a slightly sweet buttermilk dough rolled thin and slit down the middle so the dough opens up like an ear as it fries.

The sour cream and buttermilk combination is doing tenderizing work. The acid in both breaks down gluten as the dough rests, producing a flakier, more tender ear than a straight milk dough. The fat in the sour cream also contributes richness without needing more butter.

The 3-hour rest or overnight refrigeration is non-negotiable. The dough needs the time for the gluten to relax, which is what allows you to roll it thin enough without the dough fighting back and snapping. Skip the rest and the dough rolls into a tough, chewy ear instead of the light, shattering pastry you want.

The two parallel slits in the center are the visual signature. As the dough fries, hot oil rushes through the openings, puffing the dough around them and creating the floppy, ear-shaped silhouette. Without the slits you get round fritters; with them you get elephant ears.

Pro Tips

• Heat the oil to 365°F (185°C). Too cool and the dough absorbs oil and gets greasy; too hot and it browns before cooking through.
• Fry one or two at a time. Crowding the oil drops the temperature and the dough turns oily.
• Drain on a paper towel for 10 seconds, then tumble into cinnamon sugar while still warm.
• For state-fair-thin ears, roll the dough to nearly translucent. Thinner dough = crispier ear.

Variations

• Use real sour milk made by adding 1 tablespoon vinegar or lemon juice to 1 cup of regular milk and letting it sit 5 minutes.
• Skip the cinnamon sugar and drizzle with maple syrup or honey for a different finish.
• Add a pinch of cardamom or nutmeg to the cinnamon sugar for a more aromatic coating.
• Cut the dough into smaller rounds for snack-sized mini ears at a kids’ party.