Cheesy Onion Rings Mozzarella

This crispy mozzarella stuffed onion rings dish offers a delightful combination of crunchy exterior and gooey cheese interior perfect for sharing at gatherings or casual meals.

I first tried making these on a weekend when friends dropped by unexpectedly and they were a huge hit instantly becoming a requested favorite.

Ingredients

• One large onion: sliced into thick rings provides a sturdy base to hold the cheese without falling apart
• Mozzarella cheese sticks: offer the perfect melt and stretch making every bite rich and creamy
• Whole milk: adds moisture to the batter helping it cling nicely to the rings
• A large beaten egg: acts as a binder for the batter to create a smooth coating
• Panko breadcrumbs: give the exterior an extra crunchy finish that stays crisp after frying
• Cooking oil: with a high smoke point is essential for frying to achieve that perfect golden color
• Toothpicks: hold the layered onion rings together and keep the cheese securely inside during frying
• All-purpose flour: mixed with baking powder and fine salt creates the initial dry dredge for a light crisp crust

Step-by-Step Instructions

Nest Rings and Cheese:

Nest a smaller onion ring inside a larger one filling the gap with slices of mozzarella cheese then secure the stack tightly with toothpicks to keep everything intact while cooking

Prepare Dry Mix:

Combine the flour baking powder and fine salt in a bowl then coat each stuffed onion ring thoroughly in this dry mixture and arrange them on a wire rack to set

Make the Batter:

Whisk together the whole milk and beaten egg then gradually add the remaining dry mixture whisking until you achieve a smooth batter with no lumps

Coat the Rings:

Dip the dredged onion rings into the batter allowing excess to drip off before rolling them evenly in panko breadcrumbs then place back on the wire rack for resting

Fry to Golden:

Heat the cooking oil in a deep pot until hot enough then fry the coated rings turning once until both sides are golden brown and crisp drain on paper towels to remove excess oil

Serve:

Carefully remove toothpicks before serving these best enjoyed hot alongside a marinara or dipping sauce of choice

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I have fond memories of making these for game nights when everyone would gather in the kitchen eagerly waiting for the first batch straight from the fryer

Storage Tips

These onion rings are best eaten fresh but can be kept in the refrigerator for up to a day and reheated in the oven to regain crispness avoid microwaving as it softens the coating

Ingredient Substitutions

For a dairy-free alternative use vegan mozzarella and plant-based milk with an egg replacer such as flax egg though texture will vary slightly Gluten-free flour and breadcrumbs can replace regular all-purpose and panko to accommodate gluten intolerance

Serving Suggestions

Pair with tangy marinara sauce spicy aioli or classic ketchup for dipping Add a fresh green salad or roasted vegetables on the side for a balanced meal

Cultural Context

Onion rings originated as a popular American snack and have evolved with many variations worldwide Stuffing them with mozzarella adds a playful Italian twist highlighting the fusion of comfort food traditions

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Common Recipe Questions

→ How do I prevent the cheese from leaking?

Secure the mozzarella inside the onion rings using toothpicks before frying to keep the cheese contained.

→ What makes the coating extra crispy?

A double coating of flour, batter, and panko breadcrumbs provides a crunchy texture when fried.

→ Can I use a different cheese instead of mozzarella?

Mozzarella is ideal due to its melting quality, but other mild melting cheeses can be substituted carefully.

→ What oil is best for frying onion rings?

Use a neutral oil with a high smoke point like vegetable or canola oil for even frying and crisp results.

→ How should I serve these onion rings?

Serve hot with marinara sauce or your favorite dipping sauce for the best flavor experience.

→ Can I prepare these in advance?

For best texture, fry just before serving. Prepping ingredients ahead is fine, but avoid frying too early.