Stop Waiting for the Fair — Make Elephant Ears Tonight

Making Homemade Elephant Ears 

Homemade elephant ears are one of those treats that instantly bring back the feeling of walking through a summer county fair. Warm, crisp, buttery, and covered in cinnamon sugar. The best part is you don’t have to wait for the fair to roll into town. With a simple from‑scratch dough, you can make these classic elephant ears right in your own kitchen tonight.

This recipe uses a soft, easy yeast dough that fries up beautifully. It’s tender in the center, crisp on the edges, and perfect for holding cinnamon sugar or your favorite fruit toppings.

Ingredients

• Warm water
• Yeast
• Sugar
• Salt
• Butter
• Flour
• Oil for frying
• Cinnamon sugar or powdered sugar

Ingredient Notes

• Yeast: Active dry or instant yeast both work. The dough rises quickly, so there’s no long waiting.
• Butter: Adds flavor and helps the dough stay soft.
• Flour: All‑purpose flour gives the dough the right balance of softness and structure.
• Oil for Frying: Use a neutral oil with a high smoke point. 350°F is the sweet spot for crisp, golden elephant ears.

Topping Ideas

• Cinnamon sugar
• Powdered sugar
• Cherry pie filling
• Apple pie filling
• Nutella
• Strawberries and whipped cream
• Brown sugar and cinnamon

What Makes These Homemade Elephant Ears Different?

This recipe uses a soft, from‑scratch yeast dough instead of frozen bread dough.

How Thin Should I Roll the Dough?

⅛–¼ inch thick. Thinner dough gives you crispier edges.

Why Are My Elephant Ears Greasy?

The oil wasn’t hot enough. Keep it at 350°F.

Can I Make the Dough Ahead of Time?

Yes. Make the dough, let it rise, then refrigerate up to 24 hours.

Are Elephant Ears and Funnel Cake the Same Thing?

Funnel cakes are made when you pouring the dough from a bottle or funnel. It is pourable, versus a dough (like pancake batter). They are poured out from a bottle or funnel. Long long lines that form together to make the cake in hot oil. Elephant ears are made with rolled dough. Roll out thin like a pizza, but smaller and fried in hot oil; topped with fruit topping or cinnamon sugar.

We recommend the ears are served warm with a paper towel and plate, just like at the fair.

How Large Do You Make The Ears?

They can be small like pancakes or plate size. Depending on how big the pan you are frying them is, will play a factor too.

Does The Dough Need To Rise?

Yes, you want to get some good rise from your dough. That allows the ears to be light and crispy.

Print Recipe

5 from 1 vote

Homemade Elephant Ears (From‑Scratch Fair‑Style Fried Dough)

Make homemade elephant ears with soft, from‑scratch dough fried until golden and coated in warm cinnamon sugar. These fair‑style pastries taste just like the ones at the carnival.

Prep Time10 minutes mins

Cook Time2 hours hrs 30 minutes mins

Course: Snack

Cuisine: American

Servings: 20 elephant ears

Author: Regina Sober

Equipment

• vegetable oil
• paper towels
• frying pan
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Spatula
• Cutting board
• Rolling Pin

Ingredients

Elephant Ear Ingredients:

• 1 cup milk
• 1 stick butter
• ¼ cup sugar
• 1 packet yeast (2 if expired)
• 2 ½ cups flour

Cinnamon Sugar Mix:

• ¼ cup white sugar
• 1-2 teaspoons cinnamon

Instructions

Making the Dough

• In a pan our medium heat, add the milk, butter and sugar.
• Stir until the butter is melted.
• Remove from heat and place into a large bowl.Let mix cool down to 115 degrees or less.
• Once temp is less than 115 degrees, add the yeast and stir and let set for 5 minutes.
• You want the yeast to expand and get bubbly.
• Add in the flour about half at a time.
• If the mix it still wet, add a little more flour until it starts to form a ball.
• Once mixed, cover and let sit for 1 1/2 hours. Then punch down to remove the air.

Making the Ears

• Have a plate with paper towels on it to use once the ears have cooked.
• Pour oil into a pan so it's about 1 inch deep (You'll want a wide pan if you want to make more than one at a time.
• Turn on medium heat and allow to heat up.
• Test a small piece of dough to see if it hot enough.
• It will begin to bubble and turn brown when the oil is hot enough. If it sinks and no bubbles, the oil is not hot enough.
• Take about 1/2 cup amount of dough and make it flat and pull thin. About the size of a pancake
• Begin in the middle pulling it thin and work you way towards the edge until it is thin.
• Place carefully into the oil and allow it to get golden brown on the side.
• Flip over and allow to brown on the other side.
• Remove from oil and place onto the plate and towels.
• Sprinkle with 1-2 teaspoons of the cinnamon sugar mix. Tip your elephant ear and tap off any excess sugar before eating.

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