Canadian Elephant Ear Fried Pastries: A Sweet and Savory Delight

There’s a particular magic to fairgrounds and roadside stands, isn’t there? The air thrums with a blend of excitement and the irresistible aroma of fried dough. For me, one scent always stands out, a nostalgic whisper from childhood road trips and summer festivals: the sweet, comforting fragrance of Elephant Ears. These aren’t your dainty pastries; they’re a wonderfully rustic, delightfully messy treat, often referred to with a playful wink as the “tail of a buck-toothed animal.” I remember the sheer joy of watching them balloon in the hot oil, then being dusted with sugar and cinnamon, a warm, crisp cloud of pure happiness in my hands.

Recipe Overview

• Prep Time: 1 hour 12 minutes
• Cook Time: Varies (approx. 1-2 minutes per side)
• Total Time: 1 hour 12 minutes
• Servings: N/A (kids eat them faster than they can be fried)
• Yields: 36-40 tails
• Dietary Type: Contains Wheat, Eggs, Dairy (if using milk). Can be adapted.

Ingredients

Here’s what you’ll need to create these irresistible Canadian fried pastries. The beauty of this recipe lies in its simplicity, allowing the warm dough and sweet topping to shine.

For the Dough:

• 1⁄2 cup warm water
• 5 teaspoons active dry yeast
• 1 pinch white sugar (for proofing the yeast)
• 1 cup warm milk
• 1⁄3 cup white sugar
• 1 1⁄2 teaspoons salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1⁄3 cup vegetable oil
• 5 cups whole wheat flour (you may need a little more for kneading)

For Frying and Topping:

• 1 quart oil (for frying – a neutral-flavored oil like canola, vegetable, or peanut oil is ideal)
• 2 cups white sugar
• Cinnamon (to taste, for dusting)

Equipment Needed

While these pastries are straightforward, a few key pieces of equipment will make the process smoother:

• Large mixing bowls (at least two)
• Measuring cups and spoons
• Whisk
• Electric mixer with dough hook (optional, but helpful for kneading)
• Clean kitchen towels
• Rolling pin
• Deep-fryer, wok, or Dutch oven
• Slotted spoon or spider strainer
• Paper towels
• Flat dish or pie pan (for sugar and cinnamon mixture)

Instructions

Embarking on the journey of making Elephant Ears is a rewarding culinary adventure, requiring a bit of patience and a lot of enthusiasm. Each step builds upon the last to create these truly unique treats.

1. In a large bowl, combine the warm water, active dry yeast, and the pinch of white sugar. Give it a gentle stir and let it stand undisturbed until it becomes slightly foamy. This usually takes about 5 minutes and is a crucial sign that your yeast is alive and ready to work its magic.
2. To the foamy yeast mixture, add the remaining 1/3 cup of white sugar, warm milk, vanilla extract, eggs, vegetable oil, and salt. Whisk everything together until the mixture is smooth and well combined.
3. Begin incorporating the whole wheat flour. Add about half of the measured flour to the wet ingredients and stir until it’s mostly incorporated.
4. Gradually add the remaining flour, continuing to stir. As the dough starts to come together, you’ll notice it becoming thicker and more cohesive.
5. Turn the dough out onto a lightly floured surface. Begin to knead the dough. This is where the gluten develops, giving your pastries their characteristic texture. Continue kneading for approximately 6 to 8 minutes. If the dough feels too sticky to handle, add a little more flour, a tablespoon at a time, until you achieve a firm, elastic dough that springs back when gently poked.
6. Lightly grease a clean bowl. Place the kneaded dough into the greased bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until it has doubled in size, which typically takes about 35 to 45 minutes.
7. Once the dough has doubled, gently deflate it by punching it down. This releases the accumulated gases and prepares it for shaping.
8. Pinch off pieces of dough about the size of a golf ball. On a lightly floured surface, use a rolling pin to roll out each piece of dough into an oval shape. Set these ovals aside and cover them with a clean tea towel to prevent them from drying out while you shape the rest of the dough.
9. Prepare for frying. Heat approximately 4 inches of oil in a deep-fryer, wok, or Dutch oven. Bring the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). Maintaining this temperature is key for achieving perfectly fried pastries.
10. Before introducing the flattened dough to the hot oil, gently stretch each oval further to thin it out and enlarge it, aiming for a shape that resembles the classic “tail” or elephant ear.
11. Carefully place the stretched dough ovals into the hot oil, one or two at a time, being careful not to overcrowd the pot.
12. Fry the dough in the hot oil, turning them once when they are golden brown on the first side. Continue frying until both sides are a deep, inviting brown. This process is quite quick, usually taking about 1 to 2 minutes per side.
13. Using a slotted spoon or spider strainer, carefully remove the fried pastry from the oil. Let it drain on a plate lined with paper towels to absorb any excess oil.
14. While the pastries are still hot, prepare your topping. In a flat dish, such as a pie pan, combine the 2 cups of white sugar with a touch of cinnamon. Stir to combine.
15. Toss each hot, freshly fried pastry into the sugar and cinnamon mixture. Ensure it’s well coated. Shake off any excess, leaving a delightful sweet and spicy crust.
16. Serve these warm, delightful “tails” immediately for the best experience.

Expert Tips & Tricks

To elevate your Elephant Ear game, consider these professional insights:

• Oil Temperature is Paramount: Fluctuations in oil temperature are the enemy of perfectly fried dough. Too low, and the pastries will absorb excess grease; too high, and they’ll burn before cooking through. Invest in a good thermometer and monitor it closely.
• Don’t Rush the Dough: Proper kneading and rising are crucial for the texture. Be patient and allow the dough sufficient time to develop its elasticity.
• Thin is In: The thinner you can stretch the dough without tearing it, the crispier and more delightful your Elephant Ears will be. They should be almost translucent in places.
• Work in Batches: Avoid overcrowding the frying pot. This lowers the oil temperature and leads to greasy, unevenly cooked pastries. Fry in small batches.
• The Cinnamon-Sugar Mix: For a more intense cinnamon flavor, consider slightly increasing the amount of cinnamon in your sugar mixture. You can even add a pinch of nutmeg for an extra layer of warmth.

Serving & Storage Suggestions

These Canadian Elephant Ear Fried Pastries are best enjoyed fresh and warm, right out of the sugar-cinnamon coating. They are the quintessential treat to share at gatherings, parties, or simply as a delightful afternoon indulgence.

If, by some miracle, you have leftovers, they can be stored in an airtight container at room temperature for up to a day. However, they will lose some of their crispness over time. For longer storage, you can freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. To reheat, place them in a single layer on a baking sheet in a 350°F (175°C) oven for a few minutes until warmed through and slightly crisped.

Nutritional Information

Please note that these are estimated values and can vary based on exact ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	349.2 kcal	–
Total Fat	27.2 g	41%
Saturated Fat	3.7 g	18%
Cholesterol	11.3 mg	3%
Sodium	105 mg	4%
Total Carbohydrate	25.5 g	8%
Dietary Fiber	1.9 g	7%
Sugars	13 g	52%
Protein	3 g	6%

Variations & Substitutions

While the classic whole wheat flour version is delightful, feel free to experiment:

• Flour Power: For a lighter pastry, you can substitute some or all of the whole wheat flour with all-purpose flour.
• Sweet Alternatives: Instead of just sugar and cinnamon, consider a blend of powdered sugar and cocoa powder for a chocolatey twist. A drizzle of melted chocolate or a dollop of fruit jam can also transform these into a decadent dessert.
• Savory Spin: For a less traditional but equally intriguing option, omit the cinnamon and sugar topping. Instead, toss the warm pastries with a sprinkle of garlic powder and salt, then drizzle with melted butter. This creates a delightful savory snack.

FAQs

Q: Why do my Elephant Ears come out greasy?
A: This is usually due to the oil temperature being too low. Ensure your oil is consistently at 375°F (190°C) before frying.

Q: Can I make these ahead of time?
A: While they are best served fresh, you can make the dough a day in advance and refrigerate it. For the fried pastries, it’s best to fry and top them just before serving for optimal texture.

Q: My dough isn’t rising. What could be wrong?
A: The most common culprits are old yeast or water that was too hot or too cold. Ensure your yeast is fresh and your water is lukewarm (around 105-115°F or 40-46°C).

Q: How thin should I make the dough?
A: Aim for a thin, almost translucent oval. The thinner it is, the crispier it will become when fried.

Q: What kind of oil is best for frying?
A: A neutral-flavored oil with a high smoke point is ideal. Canola, vegetable, or peanut oil are excellent choices.

Final Thoughts

There’s a certain rustic charm and unpretentious joy that comes with making and sharing these Canadian Elephant Ear Fried Pastries. They remind us that sometimes, the simplest ingredients, treated with care and a little bit of heat, can create moments of pure, unadulterated bliss. Whether you’re transforming them into a sweet, cinnamon-dusted dream or a savory garlic butter delight, these pastries are sure to bring smiles. So, gather your ingredients, embrace the process, and get ready to enjoy a truly authentic taste of Canadian fairground fare. I’d love to hear about your creations – how do you love to top yours?