Our fair is a few weeks away, yet, but a friend was asking me for an elephant ear recipe the other day, so I thought I'd take a few minutes and add it here. Last year, I surprised my boys when we went to the fair and packed a picnic lunch of "fair food" - hotdogs, potato chips and elephant ears. You should have seen the looks on their faces! After years of yearning for elephant ears - their smell wafting through the fairgrounds, I finally came across a recipe that I could tweak to satisfy our cravings.
Elephant Ears makes 8 rounds
modified by Raechel Medina from 'Fried Flat Bread' recipe in Allergy Friendly Food by Dr. Anne R. Swain, Dr. Velencia L. Soutter and Dr. Robert H. Loblay
1/3 c. brown rice flour
3/4 c. potato starch
1 tsp. baking powder
1 tsp. salt
1 Tblsp. canola oil
3/4 - 1 c. warm water, approximately
canola oil, extra, for frying
Sift the rice flour, potato starch and baking powder into a large bowl. Add the salt. Make a well in the center and add the oil. Gradually stir in the water, mixing until a thick batter is formed.
Heat 1/2 inch oil in frying pan and pour in enough batter to form a round about 4-5 inches across. Fry until golden brown, then turn and brown the other side. Drain on paper towels very briefly, then dredge in cinnamon-sugar. Place back on paper towel. Repeat with the remaining batter. Add more oil to the pan as needed, ensuring it is heated through before use.
*I used a clean, empty ketchup bottle to squeeze the batter into the oil, a la funnel cake-style.