Elephant Ears Recipe - Food.com (2024)

FAQs

What is an elephant ear dessert made of? ›

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

Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers, and buñuelos (in the case of smaller pieces).

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 ...

Elephant ear is a common name for several genera of plants. These plants contains insoluble calcium oxalate crystals similar to other plants in the Araceae family. Chewing or biting into this plant will release these crystals causing tissue penetration and irritation the mouth and GI tract.

Inspired by the fry bread of Native Americans, elephant ears get their name from their big, “ear”-like shape.

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'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).

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

One popular variation of the Cotoletta alla Milanese is called the oreggia d'elefant, orecchio d'elefante, "the elephant ear," and uses a thinner but larger cut of boneless meat. Not strictly traditional, but a thinner cut will mean faster and more even cooking.

What is the difference between taro and elephant ears? ›

Taro can be distinguished from elephant ears by the attachment of the leaf from the petiole. In taro, the petiole attaches to the leaf several inches from the base of the 'V' of the leaf, while the petiole is attached directly at the base in elephant ears.

Don't worry: It's not a real beaver tail—it's flattened fried dough, brushed with butter and rolled in cinnamon sugar. Beaver tails, also known as elephant ears, get their name from their large size and flat shape.

Elephant ears are more of a Midwestern thing than funnel cakes, the oldest local county fair insiders used to tell me — repeatedly.

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.