By February. Mardi Gras. The beignets have become tradition — year three of the flour-dusted chaos that is the Beaumont beignet production. Colette runs it now, completely, delegating tasks like a ten-year-old project manager. Luc: dough mixer. Rémy: shape cutter (with supervision — the kid has ambitions with a cookie cutter that border on architectural). Tommy: fryer. Danielle: cleanup coordinator and wine drinker (both essential roles).
The beignets were the best yet. Colette adjusted the recipe — added a splash of vanilla that I didn't use in previous years, and the difference was noticeable. "Where did you learn that?" I asked. "The internet," she said. The internet. My ten-year-old is improving my recipes with internet research. I should feel threatened. I feel proud. The student surpasses the teacher, and the teacher's job is to let it happen and eat the better beignets.
King cake from Randazzo's. Rémy got the baby — the tiny plastic baby hidden in the cake that means you host the next party or buy the next king cake, depending on your tradition. Rémy held the baby up and said, "I'm the king!" and wore the plastic crown from the cake box for the rest of the day and into the next morning, including to school, where his teacher allowed it because even teachers know you don't fight a Cajun boy in a king cake crown. Some battles aren't worth winning. Some crowns are earned.
Colette’s vanilla-splash upgrade got me thinking about all the ways fried dough can surprise you — and about keeping that flour-dusted, powdered-sugar chaos going past Fat Tuesday. These quick elephant ears scratch exactly the same itch: hot oil, dough, and a snowstorm of sugar that settles on every surface and everyone’s shirt, which is frankly the whole point. Rémy wore his plastic crown to school; the least we can do is keep the carnival food on the table a little longer.
Quick Elephant Ears
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 8
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 2 inches deep)
- 1/2 cup granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
- Powdered sugar, for dusting (optional)
Instructions
- Mix the dough. In a large bowl, whisk together the flour, baking powder, salt, and 2 tablespoons sugar. Add the milk, melted butter, and vanilla extract and stir until a soft dough forms. Do not overwork it.
- Rest the dough. Let the dough rest for 5 minutes at room temperature while you heat the oil.
- Heat the oil. Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high heat to 375°F.
- Shape the ears. Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin oval or round, about 1/8 inch thick — the thinner the better for crispy results.
- Fry in batches. Working one or two at a time, carefully lower each piece of dough into the hot oil. Fry for 1 to 2 minutes per side, until puffed and deep golden brown. Remove with tongs or a slotted spoon and drain on a paper towel-lined plate.
- Add the topping. Combine the 1/2 cup granulated sugar and cinnamon in a small bowl. While the elephant ears are still hot, sprinkle generously with the cinnamon sugar. Dust with powdered sugar if desired.
- Serve immediately. Elephant ears are best eaten hot, straight from the oil. Serve in a stack and let everyone grab one — they go fast.
Nutrition (per serving)
Calories: 240 | Protein: 4g | Fat: 8g | Carbs: 38g | Fiber: 1g | Sodium: 210mg