Cheesy Onion Mozzarella Rings
Cheesy Onion Mozzarella Rings take the humble onion ring to a whole new level. With a golden, crispy exterior and gooey, stretchy mozzarella inside, these savory bites are the ultimate crowd-pleasing appetizer. Whether you're planning a game-day spread or indulging in a late-night snack, these stuffed rings deliver big flavor with satisfying crunch in every bite.
Ingredients
Main
- 2 large onions peeled and sliced into thick rings
- 200 g mozzarella block cut into long strips
Coating
- 1 cup 120g all-purpose flour
- 2 large eggs beaten
- 1½ cups 90g panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
For Frying
- Vegetable oil for deep frying sunflower or peanut oil recommended
Instructions
- Slice & Prep the Onions: Cut onions into thick rounds (½ inch). Carefully separate them into rings and pair similar-sized ones together. Nest two rings inside each other, leaving space between to insert the cheese.
- Stuff with Mozzarella: Cut mozzarella into long thin strips and tuck inside the gap between the paired rings. Press gently to hold the cheese in place. Repeat until all rings are filled.
- Set Up Your Breading Station: In three separate bowls: Bowl 1: flour, garlic powder, paprika, salt, and pepper; Bowl 2: beaten eggs; Bowl 3: panko breadcrumbs. Dip each ring in flour → then egg → then panko. For extra crunch, repeat the egg and panko step for a double coating.
- Freeze Before Frying: Place the coated rings on a tray and freeze for 30 minutes. This step prevents the cheese from leaking out during frying.
- Fry Until Golden: Heat oil in a deep pan to 350°F (175°C). Fry the rings in small batches for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve & Enjoy: Serve hot with dipping sauces like ranch, marinara, or spicy mayo. These are best enjoyed fresh!
Notes
- Freeze before frying to lock in the cheese and prevent leaks.
- Double-dip in egg and panko for that thick, crunchy crust.
- Test your oil by dropping in a breadcrumb—it should sizzle instantly.
- Let onions come to room temp before slicing to make ring separation easier.