It’s about this time of year (every year) when our family starts the countdown to the official opening of our little hometown fair. My husband, Josh, and I are from the same hometown (believe it or not) and in our little “village,” the fair is a BIG deal. It’s basically a reunion for everyone who’s ever lived and gone to school there. You just don’t miss the fair. You just don’t. Luckily for us, our hometown is just about a 30 minute drive from where we live now, so we get to visit our family pretty often and our kids get to experience the sights and sounds of the little community we grew up in. . . and are still proud to call “home.”
Along with cheese curds and lemonade, one of the treats we always make sure to enjoy at the fair are elephant ears. While most recipes require you to prepare dough, wait for it to rise and fry it in oil, the recipe I’m sharing today is much, much easier.
To Make this Recipe You’Il Need the following ingredients:
Milk – 1 cup
Warm water – 1 cup
Active dry yeast – 2 tablespoons
Salt – 1 teaspoon
White sugar – 2 tablespoons
Shortening – 3 tablespoons
All purpose flour or maida – 4 cups
Oil for deep frying
For elephant ears topping:
Sugar – 4 tablespoons
Ground cinnamon – 2 teaspoons
