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Ingredients
| sour cream: 2 Tbl |
| eggs: 1 (large) |
| buttermilk: 1 cup |
| salt: 1 tsp |
| salted butter: 2 Tbl (melted) |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking soda: 1 tsp |
| canola oil - for deep fat frying (for frying) |
| granulated sugar: 1/4 cup |
| ground cinnamon: 2 tsp |
Elephant Ears
Credit: Food.com
User rating:
-
Prep Time
1440 min -
Cook Time
8 min -
Servings
5 serving(s)
Tags
- spoon sour cream into a 1 cup measuring cup and add only enough buttermilk to equal 1 cup total --
- pour into a large mixing bowl, add egg, salt and melted butter -- mix well.slowly add flour, baking soda and combine well.
- turn out onto a floured surface and knead until smooth.
- let stand for 3 hours or leave in refrigerator overnight.
- divide into desired serving size -- I usually just pull of about a golf ball size.
- roll each piece out to 1/4" thickness.
- cut slits in center of each piece, leaving 2 halves joined at the top to make the ears.
- pour oil in a deep skillet.to depth of 1".
- heat oil to 375* --
- fry dough in hot oil till golden brown on both sides.
- sprinkle with sugar and cinnamon --
- sometimes I have additional melted butter.to brush on hot "ear" and then sprinkle with cinnamon and sugar.makes the mixture stick better --
- makes about 4-6 elephant ears.