Total Time
17mins
Prep 7 mins
Cook 10 mins

Great toped with powdered sugar, cinnamon sugar or honey. Serve warm and enjoy. RECIPE COURTEY: Cooks.com

Directions

  1. Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed.
  2. On lightly floured surface, knead dough 2 or 3 times. Cut into fourths, form each piece into a circle. Roll to 1/2 inch thickness.
  3. Place two at a time into the deep fat fryer, turning to brown evenly on both sides. Cook for 4-5 minutes. Drain on paper towels.
Most Helpful

have been making this for years (for the kids, and now their kids) we always called them 'elephants ears' and 'beavertails', they were gone in a flash. also, they go great with gravy and cheese curds ala french canadian 'poutine', thanx for posting, now i gonna go and make some more

The Roadkill Gourmet July 02, 2013

I have made this recipe twice , I just love it !! the first time I made it left every one craving!!!..
I made a youtube video on this recipe check it out you will see me cooking .

http://www.youtube.com/watch?v=n7envGVcfWY&feature=results_video

maximalee September 10, 2012

Great recipe.. just tried it and I didn't have any yeast (most fried dough calls for it...) so I did not have many options. The dough says to roll out to 1/2 inch but I just flattened the 4 balls with my hand pretty thin.. like a tad thicker than pie crust and they thicken up as they fry. The first one I kept really thick (like the recipe called for) and it actually was cooked well outside and inside was a little bit under cooked. So the thinner you go the better in my experience with it! Yummmm.. and a good thing to top with is just a little red sauce and sprinkle of parm cheese :) Just like Blinks fried dough from the beach!!!

Laurenregister June 10, 2010