If you’re a fan of delightful festival snacks, you might want to try making frying saucers at home. Did you know that frying saucers, also known as elephant ears, are a beloved treat made by frying a large 12-inch disk of dough, which became popular at state fairs across the United States?
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What You’ll Make
In this guide, you’ll learn how to make the perfect frying saucers that are crispy on the outside and soft and tender on the inside. Serve these warm with your favorite toppings like cinnamon sugar, chocolate, or honey for a delightful treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 cup milk
- Vegetable oil for frying
- Optional toppings: cinnamon sugar, chocolate syrup, honey
Equipment
- Large mixing bowl
- Rolling pin
- Cast iron skillet or large frying pan
- Slotted spoon
- Paper towels
Step-by-Step Instructions
- In a large bowl, whisk together flour, salt, and baking powder.
- Slowly add milk while mixing until a soft dough forms.
- On a floured surface, roll out the dough to 1/4-inch thickness.
- Cut into round saucer shapes.
- Heat oil in a skillet over medium heat.
- Fry each dough round until golden brown on both sides, about 2 minutes per side.
- Remove from oil and drain on paper towels.
- Serve warm with your choice of toppings.
Tips & Troubleshooting
- Ensure your oil temperature is around 350°F for the perfect fry.
- If your saucers are not browning evenly, adjust the heat as needed.
- Use fresh oil to avoid an off-taste in your frying saucers.
Variations
- Try adding a little vanilla extract to the dough for extra flavor.
- Top with fresh fruit or whipped cream for a dessert twist.
Storage & Reheating
- Best served fresh, but can be stored in an airtight container for up to 2 days.
- Reheat in a preheated oven at 350°F for about 5 minutes for a crispy texture.
FAQ
- Can I freeze frying saucers? Yes, you can freeze cooked frying saucers and reheat in the oven when ready to eat.
- What can I substitute for milk in the dough? You can use any non-dairy milk or plain water for a different texture.