Make the dough: In a bowl, mix flour and salt. Cut in cold butter using your fingers or a pastry cutter until crumbly. Add sour cream, egg yolk, and vanilla. Knead gently into a smooth, soft dough. Cover and refrigerate for 30 minutes to chill.
Roll and shape: Roll the dough out on a lightly floured surface to about ⅛ inch (3 mm) thick. Cut into 2×3 inch (5×8 cm) rectangles. Make a small slit in the center of each piece and pull one end through the slit — forming the “ear” shape. 👂
Fry: Heat oil in a deep pan (about 350°F / 175°C). Fry in batches for about 1 minute per side, until golden and puffy. Remove and drain on paper towels.
Coat: While still warm, roll in sugar (mixed with cinnamon if desired).
Serve: Enjoy them fresh — crispy outside, soft inside, and perfectly sweet!
💡 Tips:
For a lighter version, bake at 375°F (190°C) for 12–15 minutes until golden.
They keep well in an airtight container for 2–3 days (if they last that long!). 😋
Serve with tea, coffee, or even dusted with powdered sugar for a café-style touch. ☕
Would you like me to make a short Facebook-style post for this recipe — something nostalgic and catchy like “Crispy Donkey Ears just like Grandma used to fry on Sundays!”?
