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Sourdough Elephant Ears

Delightful pastries made with sourdough that are crispy on the outside and chewy on the inside, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 elephant ears
Course: Dessert, Snack
Cuisine: American, Fair Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups sourdough starter (active and bubbly)
  • 2 cups all-purpose flour (or gluten-free 1:1 blend) For a gluten-free option
  • 1/4 cup sugar (or coconut sugar) For a healthier alternative
  • 1 teaspoon salt
  • 1/4 cup milk (almond or oat milk works too)
  • 1 teaspoon cinnamon For classic flavor
  • Vegetable oil, for frying
Optional Toppings
  • Powdered sugar for dusting
  • Vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, combine the sourdough starter, flour, sugar, salt, and milk. Mix until a soft, sticky dough forms.
  2. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth.
  3. If the dough doesn’t spring back, let it rest for 10 minutes before shaping.
  4. Divide the dough into two pieces. Roll each piece into a 1/4 inch thick circle.
  5. Cut the dough into quarters or eighths, depending on your desired size. Shape them into rounds or spirals.
Cooking
  1. Heat vegetable oil in a deep pot over medium heat.
  2. Carefully place the dough into the hot oil and fry until golden brown (about 2-3 minutes each side).
  3. As soon as they come out, immediately sprinkle with sugar and cinnamon or any topping of your choosing.
  4. Let cool slightly and serve warm.

Notes

For a tangy twist, substitute lemon zest for cinnamon. Experiment with honey instead of sugar for a floral tone. Keep in an airtight container for up to 3 days or freeze for up to a month.