Easy Elephant Ears Recipe (2024)

FAQs

What is an elephant ear dessert made of? ›

Elephant ears are crispy, cinnamon-sugar fried bread confections!

Make the Ears

Cut two outer ears from light gray felt and two inner ears from white felt. Topstitch an inner ear to each outer ear, with the straight edges aligned and reversing one set. Fold the top of each ear down 2 inches. Align the folded straight edges and pin them in place.

Heavenly scented and mouth-watering FRIED DOUGH is the specific name for a variety of fried bread made of yeast dough, also known as: fry dough, fry bread, doughboys, elephant ears (smaller versions called mouse ears), scones and frying saucers.

A palmier (/ˈpælmieɪ/, from French, short for feuille de palmier 'palm tree leaf'), pig's ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses that were invented in the beginning of the 20th ...

Inspired by the fry bread of Native Americans, elephant ears get their name from their big, “ear”-like shape. Fry bread was invented by the Navajo tribe of the southwestern United States in 1864 using the flour, sugar, lard, and salt given to them by the U.S. government.

There are two types of elephant ears: alocasias and colocasias. Colocasias display their leaves with tip of the heart pointing down. They prefer full sun and consistent moisture. Alocasias hold the tip of their leaves out or upward and they prefer more well drained soil and a little shade.

Elephant's ear is a common name given to plants of several genera—including Alocasia, Colocasia, and Xanthosoma—with large leaves resembling the ears of elephants. These plants are also commonly known as taro, cocoyam, and dasheen. Native to tropical Asia, they are all members of the arum family (Araceae).

Description. In my experience (eating at fairs and rodeos), fry breads are thick and 6 to 8 inches, topped with just about anything and are even turned into tacos, whereas elephant ears are thin and bubbly and about 10 to 16 inches and always served with cinnamon and sugar.

Elephant ears can be grown as annuals, starting with new plants each year, or may be kept over the winter (most are hardy only to zone 8). Plants that have formed bulbs can be dug, dried and stored like cannas or dahlias after frost has killed the foliage. Illustris with other tender annuals.

Is a churro like an elephant ear? ›

A churro is much like an elephant ear, just smaller. Sort of an elephant earring.

It's called “elephant ear” because it's very big and the bone kind of reminds people of the elephant's trunk." The big chop of meat is pressed until very thin. It's then battered in six eggs, Parmesan, a sprinkle of salt and pepper, and breadcrumbs. Then the cotoletta is cooked in butter until the crust is golden.

Elephant ears is the common name for a group of tropical perennial plants grown for their large, heart-shaped leaves. “Elephant ears” is the common name for a group of tropical perennial plants grown for their large, heart-shaped leaves.

Wild taro is commonly confused with elephant ear (Xanthosoma sagittifolium). Both elephant ear and taro are herbaceous perennials with large leaves up to 6 feet in length. Taro can be distinguished from elephant ears by the attachment of the leaf from the petiole.

The primary use of Elephant's ear is the consumption of its edible corm and leaves. In its raw form, the plant contains an irritant which causes intense acridity discomfort to the lips, mouth and throat. This is due to the presence of calcium oxalate and microscopic needle-shaped raphides in the plant cells.