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