Mozzarella-Stuffed Onion Rings with Garlic Butter
Delightful onion rings stuffed with gooey mozzarella cheese, coated in crispy breadcrumbs, and brushed with garlic butter.
Servings: 4 servings
Calories: 300kcal
Ingredients
Onion Rings
- 2 large large white onions, sliced into thick rings Choose fresh onions for the best flavor.
- 1 block mozzarella cheese, cut into strips Mozzarella is traditional, but feel free to experiment.
Breading Mixture
- 1 cup all-purpose flour For coating the onion rings.
- 2 large eggs, beaten Helps the breading stick.
- 1.5 cups panko breadcrumbs Provides a crispy texture.
- 1 tsp garlic powder Adds flavor to the breading.
- 0.5 tsp salt Regular table salt.
- 0.5 tsp black pepper For seasoning.
Garlic Butter
- 3 tbsp unsalted butter Used for the garlic butter glaze.
- 2 cloves garlic, minced Enhances the flavor of the butter.
- a pinch salt For seasoning.
For Frying
- as needed vegetable oil For frying the onion rings.
Garnish
- to taste fresh parsley, chopped For garnish.
Instructions
Preparation
- Separate the onion slices into rings. Match similar sizes and insert mozzarella strips between two onion rings. Gently press to create a cheese sandwich.
Breading
- Create a breading station with three bowls—one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with garlic powder, salt, and black pepper.
- Dip each onion ring in flour, then into the egg, and finally into the panko mixture, pressing to ensure an even coat.
Freezing
- Place the coated rings on a baking sheet and freeze them for about 30 minutes to firm them up.
Frying
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Carefully fry the onion rings in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
Garlic Butter
- In a small pan, melt the butter over medium heat, then add minced garlic and sauté until fragrant.
- Brush the garlic butter over the hot onion rings.
Serving
- Sprinkle chopped parsley over the onion rings and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for crunchiness. Freeze uncooked rings for up to three months.