Elephant Ears

by crymsin_lilly

Prep time: 0:10 Overall time: 0:25

Servings: 6 servings

INGREDIENTS

• 1 1 pound loaf of Rhodes honey wheat bread dough (you can find this in your grocery's frozen foods dept.)
• 48 ounce vegetable oil (for deep frying)
• ¾ cup sugar
• 1 tablespoon cinnamon
• ¼ cup melted butter or margarine

INSTRUCTIONS

Thaw frozen dough at room temperature. Turn oven on to lowest setting or warm. Cut loaf into about 6 equal pieces. Flatten to about 3-3 1/2 inches in diameter. Place dough on an ungreased cookie sheet. Cover loosely with foil. Turn off oven and place baking sheet with dough in oven with door propped open for 30 minutes. Pour oil into a large skillet or wok. Oil should be 1 1/2 to 2 inches deep. Heat oil to 375 degrees. Combine sugar and cinnamon in a bowl. Set aside. Roll dough out to 10x4 or 12x4 "ears" and place in hot oil. Lightly brown ears on each side. Place cooked ears on paper towels to drain. Brush tops with melted butter and sprinkle with cinnamon and sugar. Serve warm.

Variation: Cheesy Ears
Slice a clove of garlic and add it to the butter when you melt it. Brush ears with the garlic butter and sprinkle with finely shredded cheese of your choice. Toast under broiler for 15 - 30 seconds to melt cheese.

CHEF COMMENTS

A street fair and carnival favorite.

Tagged: elephantears, snacks add tags

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