“Canadian” Elephant Ear Fried Pastries

The aroma of fried dough and cinnamon sugar still transports me back to summer days at the local county fair. Nothing tasted quite as magical as those enormous, freshly fried pastries, glistening with butter and sprinkled with a generous coating of cinnamon and sugar. My brother and I would always fight over the biggest one, its edges crispy and center soft and chewy. These “Canadian” Elephant Ears, sometimes cheekily called buck-toothed animal tails, capture that same joyful, nostalgic flavor. They’re worth every single step!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yields: 36-40 tails
• Dietary Type: Vegetarian

Ingredients

• ½ cup warm water
• 5 teaspoons active dry yeast
• 1 pinch white sugar
• 1 cup warm milk
• ⅓ cup white sugar
• 1 ½ teaspoons salt
• 1 teaspoon vanilla extract
• 2 eggs
• ⅓ cup vegetable oil
• 5 cups whole wheat flour
• 1 quart oil (for frying)
• 2 cups white sugar
• Cinnamon (to taste)

Equipment Needed

• Large bowl
• Measuring cups and spoons
• Mixing spoon
• Floured surface
• Rolling pin
• Clean tea towel
• Deep-fryer, wok, or Dutch oven
• Paper towels
• Shallow dish (pie pan)

Instructions

1. In a large bowl, stir together the yeast, warm water, and a pinch of sugar.
2. Let stand until it is slightly foamy, approximately 5 minutes. This indicates that the yeast is active and ready to leaven the dough.
3. Then add the remaining ⅓ cup of sugar, milk, vanilla, eggs, oil, and salt.
4. Stir everything until it is smooth and well combined.
5. Mix in about half of the flour and continue stirring it.
6. Gradually add more flour, mixing until the dough starts to come together.
7. Turn the dough onto a floured surface when it is firm enough to handle.
8. Knead for approximately 6-8 minutes. This develops the gluten and gives the elephant ears their characteristic chewy texture.
9. Add more flour if you need it to form a firm, elastic dough that is not too sticky.
10. Place the dough in a greased bowl, turning to coat, and cover.
11. Let the dough sit, covered, until it rises and doubles in size, approximately 35-45 minutes. The warmer the environment, the faster the dough will rise.
12. Lightly deflate the dough to release some of the trapped air.
13. Pinch off a piece of dough the size of a golf ball.
14. On a floured surface, use a rolling pin to roll out the small ball of dough into an oval shape, aiming for a thin consistency.
15. Put it aside and cover it with a clean tea towel while you continue to do the same with the remaining dough. This prevents the rolled-out dough from drying out.
16. Heat approximately 4 inches of oil in either a deep-fryer (set to 375 degrees Fahrenheit), a wok, or a Dutch oven. Make sure the oil is hot enough, as this is crucial for proper frying.
17. Before placing the flattened dough into the oil, stretch them into ovals, making them as thin as possible and enlarging them to resemble the tail of a buck-toothed animal.
18. Carefully place the tails in the oil one (or two) at a time, being careful not to overcrowd the fryer.
19. Fry in the oil, turning them once, until the tails are a deep golden brown.
20. This process usually takes about 1 to 2 minutes per side. Keep a close eye on them, as they can burn quickly.
21. Carefully remove the tail from the oil and let it drain on a paper towel to remove excess oil.
22. Place leftover sugar in a flat dish like a pie pan and add the cinnamon. Adjust the amount of cinnamon to your liking.
23. Toss the tail into the bowl while it is still hot, ensuring that it is thoroughly coated with the cinnamon-sugar mixture.
24. Shake off any extra sugar and cinnamon mixture.
25. Serve warm.

Expert Tips & Tricks

• For a crispier elephant ear, roll the dough out even thinner before frying.
• Use a thermometer to ensure the oil temperature remains consistent at 375°F (190°C). If the oil is too cool, the pastries will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside and remain undercooked on the inside.
• To prevent the cinnamon-sugar mixture from clumping, add a teaspoon of cornstarch to the mix.
• If you don’t have whole wheat flour, you can use all-purpose flour. The texture will be slightly different, but the taste will still be delicious.
• For a richer flavor, try using melted butter instead of vegetable oil in the dough.
• Don’t overcrowd your frying vessel! Frying too many at once will lower the oil temperature and result in soggy pastries.

Serving & Storage Suggestions

Serve these “Canadian” Elephant Ears immediately while they are still warm and the cinnamon sugar is perfectly melted. They are best enjoyed fresh! Leftovers can be stored in an airtight container at room temperature for up to 2 days, though they will lose some of their crispness. Reheating in a low oven (around 300°F or 150°C) for a few minutes can help to restore some of the texture. I don’t recommend freezing these, as they become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	349 kcal	N/A
Fat	27.2 g	41%
Saturated Fat	3.7 g	18%
Cholesterol	11.3 mg	3%
Sodium	105 mg	4%
Carbohydrate	25.5 g	8%
Fiber	1.9 g	7%
Sugars	13 g	N/A
Protein	3 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the whole wheat flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid to achieve the right dough consistency.
• Vegan: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Use a plant-based milk alternative, such as almond milk or soy milk.
• Different Spices: Experiment with other spices in the sugar mixture, such as nutmeg, cardamom, or pumpkin pie spice.
• Savory: For a savory twist, skip the cinnamon sugar and brush the fried tails with garlic butter and sprinkle with parmesan cheese.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough a day in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate it. Let it come to room temperature before rolling and frying.

Q: How do I know when the oil is hot enough?
A: The best way is to use a thermometer. You want the oil to be at 375°F (190°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it. If the dough sizzles and browns in about 1-2 minutes, the oil is ready.

Q: Why are my elephant ears greasy?
A: This is usually because the oil isn’t hot enough. Make sure your oil is at the correct temperature before frying. Also, avoid overcrowding the fryer.

Q: Can I bake these instead of frying them?
A: While frying gives them a unique texture, you can bake them. Bake at 375°F (190°C) for about 10-12 minutes, or until golden brown. Brush with melted butter and sprinkle with cinnamon sugar after baking. The texture will be more like a soft roll than a traditional elephant ear.

Q: What can I serve with these?
A: These elephant ears are perfect on their own, but they also pair well with ice cream, whipped cream, chocolate sauce, or fruit preserves.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine. Don’t be intimidated by the steps; each one is simple and contributes to the overall deliciousness of these “Canadian” Elephant Ear Fried Pastries. Get creative with the toppings, share them with loved ones, and let the sweet, comforting aroma fill your home. I’d love to hear your feedback and variations, so please share your experiences in the comments! Happy frying!