Beaver Tails

22 Feb

Canadians love beaver tails. Or maybe it’s just tourists in Canada who love beaver tails. Either way, they are delicious.

Since we didn’t get to enjoy the fried dough snack on our last trip to Canada, I promised my husband that I’d make it at home for him. Judging from his beaver tail dance, I think my rendition of the beaver tail went over just as well as an authentic Canadian beaver tail would have.

First, make the dough: Mix 3 tsp yeast and 2 tsp sugar with 2 cups of warm water. Set aside – it should bubble/get frothy in a few minutes. In a separate bowl, mix 3 cups flour and 1 tbsp salt. Add yeast mixture plus 1 tbsp of olive oil. Knead together, adding more flour, as necessary. Set aside in a warm spot to rise.

Once dough has risen (after approximately an hour), take a handful and roll it out on a floured surface. Flatten pieces into thin “beaver tails.”

Heat up some oil (about 1/2 inch high) in a heavy pan. Keep oil at medium heat. Place your beaver tail in the oil. Let cook for approximately 3 minutes, then flip, and cook on other side for another 3 minutes. Take it out and place on a paper towel to soak up +the excess oil. Repeat for remaining beaver tails.