My Asian-Inspired Crispy Feta Pockets With Tzatziki Sauce

So, I recently shared a 15-minute healthy feta pocket recipe that everyone seemed to love, so I thought, why not put a fun twist on it and make a fried, Asian-inspired version? It’s just as quick, just as easy, and trust me, the kids went crazy for it. Honestly, anything fried is usually a hit, and if it only takes 15 minutes to whip up, that’s a win in my book! Here’s what you’ll need to make these crispy feta pockets.

Related: Air Fryer Recipes: My Easy 15-Minute Feta Pockets

Ingredients

• 3 Tortilla wraps
• 3 slices of feta
• Mango chutney (I used a chunky one, but any type is fine)
• Chili crisp (if you can’t find this, chili oil works, too)
• 1 egg, whisked/beaten
• Panko bread crumbs
• Oil for frying

For the Tzatziki Sauce

• 1/2 cup of Greek yogurt
• 1 teaspoon of onion powder
• 1/2 cup of grated cucumber (make sure to squeeze all the liquid out)
• 1/2 teaspoon of freshly ground pepper

How to Make the Crispy Feta Pockets

To start, lay a slice of feta right in the middle of each tortilla. I went for a slightly thicker slice here than my air-fried version because if it’s getting breaded and fried, it needs that extra bit of saltiness.

Then, I spooned some mango chutney on top of the feta. The sweetness of the chutney pairs perfectly with the salty feta. After that, I added a teaspoon of chili crisp to each. It adds just the right amount of heat to balance the flavors, but adjust this according to your preference, especially if you’re making it for kids!

Now, for the folding part. You want to fold the tortilla tightly into a pocket. It’s important to make sure everything is sealed up nicely so none of that delicious filling escapes. Once folded, coat each pocket in the beaten egg. Make sure you get the egg into all the folds and corners; this is what’s going to help the panko stick.

After the egg, it’s time to coat the pockets in those crispy panko breadcrumbs. Press the panko into the tortilla to make sure it sticks well, then get ready to fry. I recommend frying on low to medium heat. Panko can burn quickly, so you want to take your time and let the pockets get nice and golden brown. This should take about 5-7 minutes.

While the pockets are frying, whip up the tzatziki. Just mix all the tzatziki ingredients together in a bowl, and you’re good to go. You’ll notice I didn’t add any salt to the breading or the sauce. The feta is salty enough, and the sweetness from the chutney with the crispy panko and fresh tzatziki really balance everything out.

Once the feta pockets are ready, serve them up with that tzatziki sauce. If you’re making these for a party, cut each pocket into fours and top them with a bit of tzatziki for a perfect little appetizer or finger food. They’re a hit every time!