Bring the county fair home with these easy and delicious sourdough elephant ears! Crispy on the outside, soft on the inside, and coated with buttery cinnamon sugar, they're the perfect way to use up extra sourdough starter.
In a large bowl, combine the active sourdough starter and warm milk. Stir until well mixed.
Add the flour, salt, baking powder, and sugar. Mix until a dough forms. The dough should come together into a soft ball. If it feels too sticky, add a little more flour, one tablespoon at a time.
Divide the dough into portions depending on the size you'd like:
4 large elephant ears
6 medium elephant ears
8 small elephant ears
Lightly flour your work surface and flatten each dough portion into a thin oval or circle shape. Add more flour as needed to prevent sticking.
Heat several inches of oil in a heavy skillet or pot. When the oil is hot and lightly bubbling, carefully add one flattened dough portion.
Fry until golden brown on one side, then flip and cook the other side until golden. Remove and place on a paper towel-lined plate.
In a small bowl, mix white sugar and cinnamon. Use as much cinnamon as you like to create your perfect cinnamon-sugar blend.
While the elephant ear is still warm, brush it generously with melted butter and sprinkle with the cinnamon-sugar mixture.
Serve warm and enjoy!