"Canadian" Elephant Ear Fried Pastries

"This is my copycat recipe for the Canadian version of Elephant Ears, often called or sold as the tail of a buck toothed animal. Try them with garlic and butter or chocolate syrup or a fruity jam. A lot of steps but not so overly time consuming that they are not worth the little extra effort!!! Enjoy them!! I don't have an idea how many this makes as the kids eat them faster than they can be fried."
 
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Ready In:
1hr 12mins
Ingredients:
13
Yields:
36-40 tails
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ingredients

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directions

  • In a large bowl, stir together the yeast, warm water and the pinch of sugar.
  • Let stand until it is a slightly foamy (approximately 5 minutes).
  • Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt.
  • Stir it all until it is smooth.
  • Mix in about half of the flour and continue stirring it.
  • Gradually add more flour.
  • Turn the dough onto a floured surface when it is firm enough to handle.
  • Knead for approximately 6-8 minutes.
  • Add more flour if you need it to form a firm elastic dough.
  • Place dough in a greased bowl and cover.
  • Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the size of a golf ball.
  • On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape.
  • Put it aside and cover it with a clean tea towel while you continue to do the same with the remaining dough.
  • Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven.
  • Before placing the flattened dough into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two) at a time.
  • Fry in the oil, turn them once until the tails are a deep brown.
  • This process usually takes about 1 to 2 minutes per side.
  • Carefully remove the tail from the oil and let it drain on a paper towel.
  • Place left over sugar in a flat dish like a pie pan and add the cinnamon.
  • Toss the tail into the bowl while it is still hot.
  • Shake off any extra sugar and cinnamon mixture.
  • Serve warm.

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RECIPE SUBMITTED BY

<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
 
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