Roll and Deep Fry

Roll or fold it up and deep fry it. There are so many dishes where those are some of the final instructions.

The wrapper can be a variety of things such as egg roll wrappers (egg rolls), tortillas (taquitos and flautas), bread dough and even breaded meat. The filling can be anything under the sun from meats and seafood, to cheese and vegetables. You can even have chocolate filled deep-fried pastry bites.

Photo Jun 02, 11 54 09 AMLike virtually any other deep-fried item, these were very flavorful.

Photo Jun 02, 10 57 53 AM

The radishes were a curious ingredient.

Photo Jun 02, 11 03 01 AM

I used my immersion blender to really get the avocado creamy.

Photo Jun 02, 11 05 30 AM

It worked!

Photo Jun 02, 11 09 33 AM

The radishes are ready.

Photo Jun 02, 11 16 31 AM

Filling the tortillas.

Photo Jun 02, 11 30 17 AM

Lined up and ready for the fryer. They had to be held together by toothpicks.

Photo Jun 02, 11 30 50 AM

I realize this could be anything in the picture. Take my word for it. It was the flautas.

Photo Jun 02, 11 54 04 AM

A great little snack.

Chicken Flautas

Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 15 minutes | Makes: 4 servings | Difficulty: Easy


  • 1 Hass avocado, halved and pitted
  • 1/2 cup sour cream
  • 2 limes (1 halved, 1 cut into wedges)
  • Kosher salt
  • 6 radishes, thinly sliced
  • 3 cups shredded rotisserie chicken
  • 1 1/2 cups fresh salsa
  • 16 corn tortillas
  • Vegetable oil, for frying
  • 2 tablespoons roughly chopped fresh cilantro


Scoop the avocado into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.

Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.

Wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.

Heat 3/4 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the flautas, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

Per serving: Calories 831; Fat 41 g (Saturated 9 g); Cholesterol 157 mg; Sodium 1,321 mg; Carbohydrate 70 g; Fiber 8 g; Protein 46 g


Tags: , , , , , , , , , , , , , , , , , , , , ,

Categories: appetizer, Chicken2, Fried, Lunch3, Mexican, Recipes, snack

Author:The Ranting Chef

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8 Comments on “Roll and Deep Fry”

  1. March 6, 2014 at 11:20 am #

    I love your recipes.. I must now invest in a deep fryer lol..
    Can I fry them in like a skillet with a lot of oil? Or would they not be the same?


    • March 6, 2014 at 11:30 am #

      A skillet will work. You will either need enough oil to cover them or turn them (and risk where the oil hits on the sides that it may get overdone).


  2. jwcgd23
    March 6, 2014 at 12:44 pm #

    Reblogged this on Lita's Corner.


  3. March 6, 2014 at 1:29 pm #

    I bet the radishes added some crunch and bite? Sounds yummy!


  4. Lori M.
    March 6, 2014 at 1:47 pm #

    I had a breaded, deep fried Hershey bar once…at a Mexican restaurant that used to be near SouthPark Mall (don’t remember the name)…what a once in a lifetime treat 🙂


  5. taltakesmiamifood
    March 29, 2014 at 5:54 pm #

    These look delicious! I love Mexican food, it’s my favorite! Definitely gonna try these out!!


  6. July 9, 2014 at 6:22 am #

    Thank you for the nice article. I am tired of the french fries. Your article had shown a door that is worth to explore.


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