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Ingredients
- 1/4 cups Sour Cream
- 5 Tablespoons Sugar
- 5 whole Flour Tortillas, Large/burrito Size
- 1/4 cups Organic Granola
- 1/4 cups Blueberries, Fresh Or Frozen(thawed)
- Oil For Deep Frying
- Confectionery Sugar For Dusting
- 5 pieces Bamboo Skewers
- Ready Whipped Cream (can Or Cool Whip), Optional For Garnish
Method
- Soak the bamboo skewers in water for 20-30 minutes. (This will prevent the skewer from getting burned when frying in the oil).
- Heat oil in a pan for deep frying, filling it deep enough to cover a rolled burrito.
- Mix the sour cream and sugar together in a small bowl. Set aside. Remove the skewers from water.
- Lay out your tortillas on a work surface. Spread a tablespoon of the sour cream and sugar mixture on the tortilla in the center. Sprinkle some granola over it and top with some blueberries. Roll up the tortilla like you would fold a burrito (fold the ends over first, then roll it up_. Prick the folded burrito with the soaked skewer. (This helps the burrito holds its shape while deep frying). Repeat the same with the remaining tortillas.
- Put the burritos, folded side down in the oil, keeping the skewer in place. Deep fry for approximately 2 minutes on each side or until golden. Once you turn the burrito and it holds its position you can remove the skewer.
- Remove the fried burritos from the hot oil using tongs or a slotted spoon. Repeat with the remaining burritos if you did this in batches. Sprinkle with powdered sugar. Serve with whipped cream.
