Prep 5 mins
Cook 15 mins
This was a recipe that my Girl Scout leader (Mona Prestigiacomo) gave my Mom because I raved about it so much after camping in an Indian teepee! (I earned the "Native American Heritage" patch that weekend! LOL!) It's really simple, and reminds me a lot of elephant ears that we get at county fairs here in Southern Indiana...
- Mix dry ingredients.
- Add liquid and roughly mix.
- Heat shortening in an iron skillet (about 1 1/2 to 2 inches deep).
- Drop dough from greased slotted spoon into hot shortening and deep fry until lightly golden brown, turning once to brown both sides.
- Drain on paper towels.
- Serve buttered with cinnamon and/or powdered sugar. YUM!
i loved these and so did my picky eating 2 year old. As a kid i used to eat them with jelly. thanks for posting.
I grew up on these, although we used oil instead of shortening and always put a bit of honey in the oil. Although these puffed up beautifully, I didn't carey for the texture. It was a bit heavy and the one's my Aunt always made were always so lite it was like eating a cloud. If I make these again, I think I'll use less flour because other than the texture, these were beautifull
I grew up on these, only we used less shortening and turned them to cook the other side. I love these with jelly. Thanks for posting, I am going to make them again soon.