Description
These mozzarella-stuffed onion rings are crispy on the outside, gooey on the inside, and brushed with buttery garlic for the ultimate cheesy indulgence. Whether air-fried, baked, or deep-fried, they’re the perfect appetizer for game day, parties, or anytime you’re craving something bold and crave-worthy.
Ingredients
- 2 large yellow or sweet onions
- 6–8 mozzarella cheese sticks or block mozzarella (cut into strips)
- ¾ cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1½ cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Oil for frying (vegetable or canola)
- Garlic Butter:
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh parsley, chopped (optional, for garnish)
- For Serving:
- Marinara sauce
- Ranch dressing
- Garlic aioli or spicy mayo (optional)
Instructions
- Slice onions into thick rings and separate into pairs that nest with space between.
- Place a mozzarella strip between each onion ring pair. Gently press together and freeze for 30 minutes.
- Set up a breading station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs + milk
- Bowl 3: Panko, Italian seasoning, garlic powder, salt, and pepper
- Dip each frozen stuffed ring in flour, then egg, then panko—pressing to coat evenly.
- Heat oil in a deep pan to 350°F (175°C). Fry rings in batches, 2–3 minutes per side, until golden and crisp. Drain on paper towels.
- In a small skillet, melt butter and sauté minced garlic until fragrant (1–2 minutes).
- Brush garlic butter over hot rings and sprinkle with parsley. Serve immediately with dipping sauce.
Notes
- To bake: Place rings on a parchment-lined tray, spray with oil, and bake at 425°F for 20–25 minutes.
- To air fry: Spray with oil and cook at 400°F for 10–12 minutes, flipping halfway.
- Freezer-friendly: Assemble and freeze rings before cooking. Cook straight from frozen, adding a few extra minutes.
