Elephant Ears Recipe
These delightful Persian treats are light and crispy.
Inspired by Pomegranate Soup
Prep time: 45 minutes Fry time: 1-2 minutes Yield: 15 elephant ears
- 1 extra-large egg, beaten
- 3/4 cup milk*
- 1 teaspoon vanilla*
- 1/4 cup sugar
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 3-1/4 cups flour, may not use all
- vegetable oil for frying
- Powdered sugar and cinnamon for dusting
- Combine beaten extra-large egg, milk, vanilla, sugar, cardamom, and salt.
- Gradually add 2 cups of the flour. Combine, then knead in remaining flour, 1/4 cup at time, until soft dough forms (you may not need to add all the flour.) Knead dough for about 5 minutes on a floured work surface.
- Divide dough into 15 balls and cover with a clean dish towel. Work with one dough ball at a time on a lightly floured surface. Flatten a dough ball out a bit, then with a floured rolling pin, roll the ball out to a paper-thin circle. Trim the ragged edges with a sharp knife for a nice circle. Pinch the dough together in the center to form a bow (elephant ear) shape. Set aside and repeat with remaining dough balls. Keep dough balls and elephant ears covered until ready to fry.
- Heat 2 inches of oil in a large skillet. When oil is hot (about 365°F), fry the elephant ears for about 1-2 minutes until golden. Place fried elephant ears on paper towels to cool.
- Lightly dust with powdered sugar and cinnamon.
*NOTE: For a truly authentic taste, reduce the milk to 1/2 cup, omit the vanilla, and add 1/4 cup rosewater.
Recipe Source: Pomegranate Soup by Marsha Mehran (recipe is one of several included in novel)
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