Fried Dough
"Great toped with powdered sugar, cinnamon sugar or honey. Serve warm and enjoy. RECIPE COURTEY: Cooks.com"
photo by Izy Hossack
- Ready In:
- 17mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 236.59 ml flour
- 4.92 ml baking powder
- 14.79 ml sugar
- 1.23 ml salt
- 14.79 ml shortening
- 78.78 ml milk
directions
- 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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can I freeze these after made???
Reviews
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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 -
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/>http://www.youtube.com/watch?v=n7envGVcfWY&feature=results_video -
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!!! -
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! -
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
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Tweaks
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margerine for shortening
