Finally, we achieve the perfect crispy shell. In a clean skillet over medium heat, add the vegetable oil. Once hot, place a few pockets in the pan, seam-side down first. Cook for 2-3 minutes per side, pressing down gently with your spatula, until each side is golden brown and crispy, and you can see the cheese inside is melted. The first side you cook (the seam side) needs a little extra time to seal completely. Transfer to a plate lined with paper towels. The sound of them sizzling is pure music, and the sight of that golden, bubbly tortilla is irresistible.
Pro Tips for Best Results
Don’t overfill the pockets. This is the most common error. About ⅓ to ½ cup of total filling per tortilla is perfect. I got greedy on my first batch and overstuffed them, which led to torn tortillas and filling spillage in the pan. A well-sealed, moderately filled pocket fries up perfectly.
For an extra-crispy, blistered exterior, brush the outside of the sealed pockets very lightly with oil instead of adding it all to the pan. Then, cook them in a dry, non-stick or cast-iron skillet over medium heat. This method gives you more control and a beautifully even, crisp fry without being greasy. I’ve tested both methods and prefer the brush-on technique.
Let the cooked pockets rest for a minute on a wire rack instead of a plate. This allows steam to escape from the bottom, preventing it from getting soggy. If you’re making a batch, you can keep them warm and crisp in a single layer on a baking sheet in a 200°F oven.
Common Mistakes to Avoid
Do not use a wet, cold filling. If you add sour cream, salsa, or lots of fresh veggies directly into the raw pocket before frying, they’ll release moisture and create a soggy, un-fryable mess. Keep the wet condiments like sour cream and salsa for dipping or drizzling on after frying. I learned this with a very sad, steamed-pocket disaster.(See the next page below to continue…)