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These delightful Persian treats are light and crispy.  This recipe is adapted from the recipe found in Pomegranate Soup by Marsha Mehran.

Inspired by Pomegranate Soup

Prep time:   45 minutes        Fry time: 1-2 minutes         Yield:  15 elephant ears

Ingredients  

• 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

Instructions

1. Combine beaten extra-large egg, milk, vanilla, sugar, cardamom, and salt.
2. 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.
3. 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.
4. 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.
5. 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.

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