Ingredients
Scale
- 1 large yellow onion, peeled and sliced into thick rings (about ½ inch wide)
- 12–15 mozzarella sticks or mozzarella cut into 2-inch pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (panko works best for extra crunch)
- ½ cup grated Parmesan cheese (optional, for added flavor)
- Salt and pepper to taste
- 1 tsp garlic powder (for extra flavor in the breadcrumb coating)
- Vegetable oil (for frying)
Each ingredient serves a purpose here:
- Yellow Onion: Sweet and mild, the perfect vessel for our cheesy filling.
- Mozzarella: Creates that oozy, melty center.
- Breadcrumbs: Adds the essential crunch to balance the creamy filling.
- Eggs: Helps the breadcrumbs stick and creates a thick, crispy coating.
Instructions
- Prepare the Onion Rings and Mozzarella Sticks:
- Peel and slice the onion into thick rings, about ½ inch wide.
- Separate the onion slices and carefully select the larger outer rings.
- Take a mozzarella stick (or piece of mozzarella) and place it inside the larger onion ring. You want the cheese to fit snugly within the onion. If necessary, trim the mozzarella sticks to fit.
- Set Up Your Dredging Stations:
- In three shallow bowls, set up the dredging stations:
- First bowl: Add flour.
- Second bowl: Beat eggs with a pinch of salt and pepper.
- Third bowl: Mix the breadcrumbs, Parmesan (if using), and garlic powder.
- In three shallow bowls, set up the dredging stations:
- Dredge the Onion Rings:
- Take each stuffed onion ring and dredge it in the flour, making sure it’s evenly coated. Shake off any excess flour.
- Dip the floured onion ring into the egg mixture, allowing any excess egg to drip off.
- Press the onion ring into the breadcrumb mixture, coating it well on all sides. Repeat this process to ensure a double coating, which will help the cheese stay enclosed and add extra crunch.
- Heat the Oil for Frying:
- In a large, heavy-bottomed skillet or pot, pour vegetable oil to about 2 inches deep.
- Heat the oil to 350°F (175°C). Test the oil by dropping in a small piece of breadcrumb—if it sizzles and turns golden, it’s ready.
- Fry the Onion Rings:
- Carefully place 2-3 onion rings at a time into the hot oil, making sure not to overcrowd the pan.
- Fry for about 2-3 minutes on each side or until golden brown and crispy.
- Use a slotted spoon to transfer the fried onion rings to a plate lined with paper towels to drain any excess oil.
- Keep Warm:
- For batches, you can keep the fried onion rings warm in a 200°F oven until all rings are fried and ready to serve.
Nutrition
- Serving Size: 15
- Calories: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 5g