Elephant Ears Recipe
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
- 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.
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