Sourdough Elephant Ears
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Description
Sourdough Elephant Ears are crispy, golden pastries with a light, airy texture and a sweet cinnamon sugar coating. Made using sourdough discard, they have a subtle tang that balances perfectly with the sweetness. These fried treats are thin, slightly puffy, and irresistibly crunchy on the outside while staying soft inside. They are perfect for breakfast, dessert, or a quick snack when you want something simple but satisfying.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ cup sourdough discard
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 tablespoon melted butter
For Frying:
- Vegetable oil (for frying)
For Coating:
- ½ cup sugar
- 1 tablespoon ground cinnamon
Instructions
In a large bowl, mix flour, sugar, baking powder, and salt. Add sourdough discard, milk, and melted butter. Mix until a soft dough forms.
Turn the dough onto a floured surface and knead gently for 2–3 minutes until smooth.
Divide the dough into small portions. Roll each piece into thin rounds or oval shapes.
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry each piece of dough for 1–2 minutes per side until golden brown and crispy.
Remove from oil and place on paper towels to drain excess oil.
While still warm, sprinkle or coat generously with cinnamon sugar.
Serve warm for the best flavor and texture.
Notes
- Keep the dough soft but not sticky for easy rolling
- Roll dough thin to get crispy edges
- Maintain oil temperature around 350°F for even frying
- Avoid overcrowding the pan while frying
- Drain well on paper towels to remove excess oil
Nutrition
- Serving Size: Per serving
- Calories: 280
Variations
- Add powdered sugar instead of cinnamon sugar
- Drizzle with chocolate or caramel
- Add a vanilla glaze for extra sweetness
- Use honey instead of sugar coating
- Add a pinch of nutmeg for spice
Serving Suggestions
- Serve warm for best texture
- Pair with coffee or tea
- Add chocolate or caramel drizzle
- Serve with fresh fruit on the side
- Enjoy as a dessert or sweet snack
Tips
- Use sourdough discard at room temperature
- Do not overwork the dough
- Fry in small batches for best results
- Adjust cinnamon sugar to taste
- Serve immediately for maximum crispiness
Prep Time / Cook Time / Total Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Nutritional Info (Approx.)
Per serving:
Calories: 280
Protein: 5g
Carbohydrates: 40g
Fat: 10g
Sugar: 18g
FAQs
Can I bake elephant ears instead of frying them?
Yes, but the texture will be different. Baking will give a more bread-like result rather than the classic crispy exterior you get from frying. If baking, brush with butter and bake at a high temperature until golden.
Can I make the dough ahead of time?
Yes, you can prepare the dough a few hours ahead and keep it covered in the refrigerator. Let it come to room temperature before rolling and frying for easier handling.
Why are my elephant ears not crispy?
This usually happens if the oil temperature is too low or the dough is too thick. Make sure the oil is hot enough and roll the dough thin for the best crispy texture.
Can I use active sourdough starter instead of discard?
Yes, active starter works fine. It may add a slightly stronger tangy flavor, but the texture will remain similar.
How do I store leftovers?
These are best eaten fresh, but you can store leftovers in an airtight container. Reheat in the oven to bring back some crispiness before serving.
Conclusion
Sourdough Elephant Ears are a simple and delicious way to use sourdough discard while creating a crispy, sweet treat everyone will love.