Mozzarella-Stuffed Onion Rings with Garlic Butter
🛒 What You’ll Need
- 2 large White or Yellow onions (the bigger the better!) 🧅
- 8 oz Mozzarella cheese (block style, sliced into strips) 🧀
- 1 cup All-purpose flour 🌾
- 2 Large eggs, beaten 🥚
- 2 cups Panko breadcrumbs (for maximum crunch!) 🍞
- Oil for frying 🌡️
For the Garlic Butter Glaze:
- 3 tbsp Butter, melted 🧈
- 2 cloves Garlic, minced 🧄
- 1 tsp Fresh parsley, chopped 🌿
- Pinch of salt 🧂
👩🍳 Instructions
- Prep the Onions: Peel the onions and slice them into thick rings (about 1/2 inch to 3/4 inch thick). 🧅🔪
- Match the Rings: Find two onion rings that fit inside each other with a small gap in between. You want a “nesting” effect! 🎡
- The Stuffing: Take your strips of mozzarella and tuck them into the space between the two onion rings. If the cheese is too thick, slice it thinner so it fits snugly. 🧀🏗️
- Freeze: Place your stuffed rings on a tray and freeze for about 1 hour. This is the secret step! It keeps the cheese from leaking out immediately when frying. ❄️🎯
- The Breading Station: Set up three bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs. 🥣🥣🥣
- Coat ‘Em: Dip each frozen ring into the flour, then the egg, then back into the flour, the egg again (double dipping is key!), and finally into the Panko. Make sure they are fully sealed! 🌾🥚🍞
- Fry: Heat oil to 350°F (175°C). Fry the rings for 2–3 minutes until they are a deep golden brown. Drain on paper towels. 🍳🔥
- Garlic Butter Finish: Mix the melted butter, minced garlic, and parsley. Brush this mixture generously over the hot rings while they are still sizzling. 🧈🧄🌿✨
- Serve: Serve immediately with marinara or ranch for the ultimate cheese pull! 🍽️🤤
🔥 Pro Tips:
- Seal is Key: If you see a gap in the breading, the cheese will escape. Double-dip in the egg and flour to create a strong “wall.” 🛡️🧀
- Block Cheese Only: Don’t use fresh mozzarella (too much water) or pre-shredded cheese. Use a low-moisture block for the best results! 🧀💎
