Oreilles De Cochon – Pigs Ear Doughnut

  • Yield : 7 servings
  • Servings : 7 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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A special treat in Acadiana is crisp, sugary and light oreilles de cochon. Translated this term means “Pigs Ear,” to describe the shape.


  • 1 cup flour
  • 1/4 tsp salt
  • 1 (12 oz) can syrup - cane, corn or sugar
  • Shortening for deep frying


Step 1

In large glass bowl, sift flour and salt together. Add sufficient water to make stiff dough, approximately 1/4 cup. Divide the dough into about 12 portions, about the size of a walnut.

Step 2

On a floured board, roll out one portion until it is paper thin. Drop into hot deep fat, giving a swift twist to the center of each with a long handled fork as soon as it hits the grease. This forms the ear. Cook until a very light brown. Cook portion one after the other, do not try to cook more than one at a time.

Step 3

In a large flat pot, boil syrup until a few drops form a soft ball when dropped in cold water. Dip each ear into this hot syrup and place around a large platter to cool.


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Kaplan, Louisiana Louisiana
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