Step right up, folks! Today, we’re settling the age-old debate: elephant ear vs funnel cake. These sugary, deep-fried treats are a staple at fairs and carnivals across the country. Both are crispy, golden, and delicious, but which one reigns supreme? Let’s find out!
The Elephant Ear Recipe
Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/3 cup milk
- 1/4 cup water
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- Vegetable oil, for frying
- Cinnamon sugar, for topping
Instructions:
- In a medium bowl, whisk together flour, salt, and baking powder.
- In a separate bowl, whisk together milk, water, sugar, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until smooth.
- In a deep skillet or fryer, heat vegetable oil to 375°F.
- Using a slotted spoon, scoop batter into the hot oil and fry until golden brown, approximately 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Sprinkle with cinnamon sugar and serve immediately.
Nutritional Information:
- Serving Size: 1 elephant ear
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 260mg
- Total Carbohydrates: 48g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 5g
Cooking Time: 15 minutes
Equipment:
- Medium bowl
- Whisk
- Deep skillet or fryer
- Slotted spoon
- Paper towels
Serving Suggestions:
- Sprinkle with powdered sugar instead of cinnamon sugar.
- Dip in chocolate or caramel sauce.
Variations:
- Add 1/4 tsp of ground cinnamon to the batter for a little extra flavor.
- Top with fresh fruit, whipped cream, or ice cream.
Substitutions:
- Use almond or soy milk instead of cow’s milk for a dairy-free option.
- Replace all-purpose flour with gluten-free flour for a gluten-free option.
Storage:
- Store leftover elephant ears in an airtight container at room temperature for up to 2 days.
- To reheat, place in a 350°F oven for 5-7 minutes.
Tips:
- Make sure the oil is hot enough before frying to prevent the batter from soaking up too much oil.
- Use a slotted spoon to remove the elephant ears from the oil to avoid burning yourself.
Frequently Asked Questions:
- What is an elephant ear?
- What is the difference between an elephant ear and a funnel cake?
An elephant ear is a fried dough pastry that is shaped like an elephant’s ear and is often sprinkled with cinnamon sugar.
While both are fried dough pastries, an elephant ear is a single flat piece of dough that is fried and topped with cinnamon sugar, whereas a funnel cake is made by pouring batter through a funnel into hot oil, creating a lacy, crispy cake that is often topped with powdered sugar.
The Funnel Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 2 eggs
- 1 1/2 cups milk
- Vegetable oil, for frying
- Powdered sugar, for topping
Instructions:
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together eggs and milk.
- Add wet ingredients to dry ingredients and stir until smooth.
- Heat vegetable oil in a deep skillet or fryer to 375°F.
- Pour batter through a funnel into the hot oil, moving the funnel in a spiral motion to create a lacy, crispy cake.
- Fry until golden brown, approximately 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Sprinkle with powdered sugar and serve immediately.
Nutritional Information:
- Serving Size: 1 funnel cake
- Calories: 420
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 330mg
- Total Carbohydrates: 56g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 8g
Cooking Time: 15 minutes
Equipment:
- Large bowl
- Whisk
- Deep skillet or fryer
- Funnel
- Slotted spoon
- Paper towels
Serving Suggestions:
- Top with whipped cream and fresh fruit.
- Drizzle with chocolate or caramel sauce.
Variations:
- Add 1/4 tsp of ground cinnamon to the batter for a little extra flavor.
- Replace the powdered sugar with a fruit glaze made from your favorite fruit jam or jelly.
Substitutions:
- Use almond or soy milk instead of cow’s milk for a dairy-free option.
- Replace all-purpose flour with gluten-free flour for a gluten-free option.
Storage:
- Store leftover funnel cake in an airtight container at room temperature for up to 2 days.
- To reheat, place in a 350°F oven for 5-7 minutes.
Tips:
- Make sure the oil is hot enough before pouring the batter in to prevent the cake from soaking up too much oil.
- Move the funnel in a spiral motion while pouring the batter to create a lacy, crispy cake.
Frequently Asked Questions:
- What is a funnel cake?
- What is the difference between an elephant ear and a funnel cake?
A funnel cake is a fried dough pastry that is made by pouring batter through a funnel into hot oil, creating a lacy, crispy cake that is often topped with powdered sugar.
While both are fried dough pastries, an elephant ear is a single flat piece of dough that is fried and topped with cinnamon sugar, whereas a funnel cake is made by pouring batter through a funnel into hot oil, creating a lacy, crispy cake that is often topped with powdered sugar.
Personal Thoughts
After trying both recipes, I have to say that my heart belongs to the funnel cake. There’s just something so satisfying about biting into a crispy, sugary cake that’s both fluffy and crunchy at the same time. However, the elephant ear is a close second, especially with the addition of cinnamon sugar. Overall, both treats are delicious and make for the perfect fair food indulgence.
Final Thoughts