Knee Patches: An Amish Confection from My Childhood

The scent of fried dough, a whisper of cinnamon, and the gentle dusting of powdered sugar – these aromas instantly transport me back to Grandma Emma’s kitchen. She would spend hours at her worn wooden table, rolling and stretching these delicate treats, her wrinkled hands moving with a practiced grace I could only dream of replicating. She called them Knee Patches, though some folks know them as Elephant Ears. They weren’t just a dessert; they were a symbol of her love, a testament to the simple joys of life in Lancaster County. Sharing them with family was a cherished tradition, a sweet moment of connection that continues to warm my heart to this day.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: Varies (approx. 24-36)
• Yield: 2-3 dozen
• Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons salt
• 1 cup heavy whipping cream
• 4 cups unbleached all-purpose flour, plus more for dusting
• 2 liters vegetable oil, for frying
• 1 cup confectioners powdered icing sugar
• ½ teaspoon ground cinnamon

Equipment Needed

• Large mixing bowl
• Electric mixer or stand mixer
• Floured surface
• Tea towel
• Large pot or deep fryer
• Slotted spoon or spider
• Paper towels
• Sifter or fine-mesh sieve

Instructions

1. In a large bowl, beat the eggs until they are light and pale yellow. This incorporates air, making for a lighter dough.
2. Add the vanilla extract, salt, and heavy whipping cream to the beaten eggs.
3. Blend the wet ingredients together until well combined.
4. Gradually add the flour to the wet ingredients.
5. Beat the mixture well and thoroughly until a very stiff dough forms. The dough will be quite firm and may seem difficult to work with – this is normal.
6. Turn the dough out onto a lightly floured surface and knead for ten minutes. This develops the gluten, giving the Knee Patches their characteristic chewy texture. If you have a stand mixer with a dough hook attachment, you can use it for this step.
7. Preheat the vegetable oil in a large pot or deep fryer to 375 degrees Fahrenheit (190 degrees Celsius). Ensure the oil is deep enough to fully submerge the dough. Use a thermometer to monitor the oil temperature accurately.
8. Pinch off pieces of dough about the size of a large marble.
9. On a lightly floured surface, roll out each piece of dough as thinly as possible, aiming for a diameter of about 4 inches. The thinner the dough, the crispier the Knee Patch will be.
10. Cover your knees with a clean tea towel. This prevents the dough from sticking and provides a comfortable surface for stretching.
11. In a sitting position, stretch the rolled-out dough over your knee, pulling it very thin. This is the step that gives the Knee Patches their unique shape and texture. Gently stretch the dough from the center outwards, being careful not to tear it.
12. Carefully place two (or more, depending on the size of your pot) stretched dough pieces into the preheated oil.
13. Cook the Knee Patches in the hot oil until golden brown, about two minutes per side. The dough will blister and puff up, resembling pita bread.
14. Turn the Knee Patches once during cooking to ensure even browning.
15. Lift each cooked Knee Patch out of the oil using a slotted spoon or spider.
16. Shake off any excess oil well.
17. Drain the fried Knee Patches on paper towels to remove any remaining oil.
18. Once all the stretching and deep-frying is complete, and the Knee Patches are cooled, combine the confectioners powdered icing sugar and ground cinnamon in a small bowl.
19. Sift the sugar and cinnamon mixture lightly over the top of each Knee Patch.
20. Serve the Knee Patches immediately. They are best eaten the same day as they tend to lose their crispness over time.

Expert Tips & Tricks

• Temperature is Key: Maintaining a consistent oil temperature of 375°F (190°C) is crucial for achieving perfectly cooked Knee Patches. If the oil is too hot, they will brown too quickly on the outside while remaining doughy inside. If the oil is not hot enough, they will absorb too much oil and become greasy.
• Don’t Overcrowd the Pot: Cooking too many Knee Patches at once will lower the oil temperature and result in soggy pastries. Work in batches to maintain optimal frying conditions.
• Stretch with Confidence: Don’t be afraid to stretch the dough thinly. The thinner it is, the crispier the final product. However, be careful not to tear the dough, especially near the edges.
• Add Flavor to the Dough: A touch of lemon zest or almond extract can add a delightful twist to the dough. Experiment with different flavorings to find your favorite combination.
• Homemade Vanilla Extract: Using homemade vanilla extract will significantly enhance the overall flavor of the Knee Patches. It’s easy to make and worth the effort.

Serving & Storage Suggestions

Knee Patches are best served warm and fresh, ideally on the same day they are made. The warm, crispy texture and the sweet, cinnamon-dusted coating are simply irresistible. Serve them as a snack, dessert, or even a sweet treat for breakfast.

These treats are best eaten fresh. Because of their fried nature, they don’t store well. However, if you have leftovers, store them in an airtight container at room temperature. They will soften overnight, but you can briefly reheat them in a low oven (around 300°F or 150°C) for a few minutes to crisp them up slightly. They are not recommended for freezing.

Nutritional Information

(Estimates will vary based on oil absorption)

Nutrient	Amount per Serving (approx.)	% Daily Value*
Calories	250-350 kcal	13-18%
Total Fat	15-25g	23-38%
Saturated Fat	5-8g	25-40%
Cholesterol	20-30mg	7-10%
Sodium	50-100mg	2-4%
Total Carbohydrate	25-35g	8-12%
Dietary Fiber	0-1g	0-4%
Sugars	5-10g	N/A
Protein	2-4g	4-8%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spiced Sugar: Instead of just cinnamon and powdered sugar, try adding a pinch of nutmeg, allspice, or cardamom to the sugar mixture for a more complex flavor profile.
• Glazed Knee Patches: Make a simple glaze by whisking together powdered sugar with a little milk or lemon juice. Drizzle the glaze over the cooled Knee Patches for a shinier and sweeter finish.
• Savory Knee Patches: Omit the sugar and cinnamon altogether and sprinkle the fried Knee Patches with salt, pepper, and your favorite herbs, such as rosemary or thyme, for a savory snack.
• Dough Variations: Experiment with different types of flour, such as whole wheat or spelt flour, to add a nutty flavor and slightly different texture to the dough.
• Oil Variations: Try frying the Knee Patches in different types of oil, such as coconut oil or peanut oil, for a subtle flavor variation. Be mindful of smoke points.
• Shape Alterations: While traditionally stretched over the knee, you can use other methods to achieve thin dough, such as a pasta machine or rolling very thinly with a rolling pin.

FAQs (Frequently Asked Questions)

Q: Why are they called Knee Patches or Elephant Ears?
A: The name “Knee Patches” comes from the traditional method of stretching the dough thinly over one’s knee. “Elephant Ears” refers to their large, slightly irregular shape, reminiscent of an elephant’s ear.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out. Let it come to room temperature before rolling and stretching.

Q: How do I know when the oil is hot enough?
A: The best way to ensure the oil is hot enough is to use a thermometer. Alternatively, you can drop a small piece of dough into the oil. If it sizzles and turns golden brown in about two minutes, the oil is ready.

Q: What if my Knee Patches are greasy?
A: Greasy Knee Patches are usually a sign that the oil temperature was not hot enough. Make sure to preheat the oil to 375°F (190°C) and maintain that temperature throughout the cooking process. Also, be sure to drain the fried Knee Patches thoroughly on paper towels.

Q: Can I use a different type of cream?
A: While heavy whipping cream is traditionally used, you can substitute it with half-and-half for a slightly lighter texture. However, using a lower fat content cream may affect the overall richness and flavor.

Final Thoughts

These Knee Patches are more than just a recipe; they’re a piece of my heritage. I urge you to try your hand at making them, and even if the first batch isn’t perfect, don’t be discouraged! The joy of sharing these simple, yet satisfying treats with your loved ones is well worth the effort. Pair them with a steaming cup of coffee or a cold glass of milk for the perfect comfort food experience. Let me know how your Knee Patches turn out and if you make any delicious variations of your own!