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Cheesy Mozzarella Onion Rings

A crispy, golden appetizer featuring thick onion rings stuffed with melty mozzarella cheese, coated in a light batter and crunchy panko breadcrumbs for the perfect blend of savory flavors and contrasting textures.  
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 stuffed onion rings
Course: Appetizers
Cuisine: Italian-American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • Main Components
  • 1 large onion sliced into thick rings
  • 8 mozzarella cheese sticks
  • 1 cup milk
  • 1 large egg beaten
  • 1 cup Panko bread crumbs
  • 2 cups cooking oil
  • toothpicks for securing
  • Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt

Method
 

  1. Prepare the Onion Rings
  2. Begin by pairing two slices of onion rings, choosing one larger and one smaller ring. Nest the smaller onion ring inside the larger one, creating a gap between the layers. Take your mozzarella cheese sticks, slice them lengthwise, and carefully fit the cheese into the gap between the onion rings. Use toothpicks to secure each assembly, ensuring the cheese stays in place during the coating and frying process.
  3. Mix the Dry Ingredients
  4. In a mixing bowl, combine the all-purpose flour, baking powder, and fine salt. Stir thoroughly to ensure even distribution of the leavening agent and seasoning throughout the flour mixture. This dry mixture will be the first coating for your onion rings.
  5. Coat with Flour Mixture
  6. Take each stuffed onion ring and dredge it completely in the flour mixture, ensuring all surfaces are evenly coated. This initial coating helps the batter adhere better to the onion rings. Place the coated rings on a wire rack while preparing the batter.
  7. Prepare the Batter
  8. In a separate bowl, whisk together the milk and beaten egg until well combined. Gradually add this liquid mixture to any remaining seasoned flour, stirring continuously to form a smooth batter without lumps. The consistency should be thick enough to coat the onion rings but not too thick to weigh them down.
  9. Apply Final Coating
  10. Dip each floured onion ring into the prepared batter, allowing any excess to drip off. Then roll the coated rings in Panko breadcrumbs, ensuring all sides are thoroughly covered for maximum crispiness. Return the fully coated rings to the wire rack.
  11. Fry the Onion Rings
  12. Heat the cooking oil in a deep pot to 350°F (175°C). Using a slotted spoon or tongs, carefully lower the breaded onion rings into the hot oil. Work in batches to avoid overcrowding, which would lower the oil temperature. Fry each batch for about 3-4 minutes, turning once, until both sides are golden brown and crispy. Remove from oil and place on paper towels to drain excess oil.
  13. Serve
  14. Before serving, carefully remove the toothpicks from each onion ring. Serve the rings hot, when the cheese is still melty and stretchy. Pair with marinara sauce for dipping to enhance the Italian-inspired flavor profile.

Notes

  • For best results, use low-moisture mozzarella sticks as they melt well without releasing too much moisture into the coating.
  • Make sure your oil maintains a constant temperature of 350°F; too hot and the outside will burn before the cheese melts, too cool and the rings will absorb too much oil.
  • These can be prepared ahead of time up to the breading stage and refrigerated for a few hours before frying.
  • For a spicier version, add 1/2 teaspoon of cayenne pepper to the dry ingredients.
  • If you don't have a deep fryer or thermometer, test the oil by dropping a small piece of bread in—it should brown in about 60 seconds when the oil is ready.