Elephant ear. Heat until shortening melts and sugar dissolves. Elephant ears are tropical foliage plants with large dark green leaves. In USDA plant hardiness zone eight and above, elephant ears can be left outside year-round.
You can have Elephant ear using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Elephant ear
- Prepare 1 cup of self rising flour (you can use bisquick if you don’t have any self rising flour).
- Prepare 1 tablespoon of sugar.
- It’s 1/3 cup of warm milk.
- Prepare 1 tablespoon of melted butter.
- You need 2 tablespoons of cinnamon sugar mixture.
- Prepare As needed of Vegetable oil for frying.
They only emerge when the soil is warm. Select a location in full sun or part sun with a good, rich, moist, organic soil. Heat milk with butter until butter melts. Set aside to cool to lukewarm.
Elephant ear instructions
Heat oil to 365. Mix flour, sugar, melted butter and warm milk and cover with plastic wrap to rest for 15 minutes..
Place on floured surface and knead a few times..
Fry 1-2 minutes per side until golden brown then drain on paper towels and sprinkle with cinnamon sugar mixture..
Divide into two balls and flatten as thin as possible. (The thinner the crispier).
Elephant ears bring to mind lush, tropical forests, adding drama to both gardens and containers. The most recognized forms have heart- or arrow-shaped leaves (often oversized) with decorative veining, inspiring the common name elephant ears. No plant satisfies the craving for a taste of the tropics like elephant ears. Wild taro or elephant ears are one of the most eye-catching plants you can add to the garden. But because they are tropical plants in nature, you must learn how to overwinter elephant ears to enjoy them year to year.
