Fried Dough

"Great toped with powdered sugar, cinnamon sugar or honey. Serve warm and enjoy. RECIPE COURTEY:"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by NinaRandall photo by NinaRandall
Ready In:




  • Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed.
  • 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.
  • 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.

Questions & Replies

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  1. Dawn L.
    can I freeze these after made???


  1. The Roadkill Gourmet
    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
  2. maximalee
    I have made this recipe twice , I just love it !! the first time I made it left every one craving!!!.. <br/>I made a youtube video on this recipe check it out you will see me cooking . <br/><br/>
  3. Laurenregister
    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!!!
  4. erical72
    Wow! This was really good. It is different from the fried dough we are used to, but it was so flavorful AND easy to make. Thanks for the recipe!
  5. Josh F.
    kinda ran into a small problem... didn't have shortening so i used margarine... (i'm sure i have chefs everywhere cringing on that idea...) came out great different texture but really good with powdered sugar... i also recommend using a set of tongs to flip the dough not a spatula :P


  1. Josh F.
    margerine for shortening



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