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This crispy, melty, cheese-stuffed onion ring recipe combines two of America's favorite appetizers into one irresistible treat. The contrast between the sweet onion, gooey mozzarella, and crunchy coating creates the perfect bite that disappears quickly at any gathering.
I first created these for a Super Bowl party when I couldn't decide between mozzarella sticks or onion rings. My solution was to combine them, and they've been requested at every gathering since.
Ingredients
- Large white onions for their mild flavor and perfect ring shape
- Mozzarella cheese slices with their superior meltability and stretch
- Plain flour creates the foundation for your breading structure
- Large eggs act as the essential binding agent
- Breadcrumbs provide that satisfying golden crunch
- Vegetable oil with its high smoke point perfect for deep frying
- Marinara sauce offering tangy contrast to the rich cheese
How To Make Mozzarella Stick Onion Rings
- Prep the components
- Cut peeled onions into 1 centimeter thick rings and gently separate them. Slice your mozzarella into even strips that will fit perfectly between your onion rings. The thickness matters here as too thin will disappear during cooking but too thick might cause leaking.
- Assemble the rings
- Place smaller onion rings inside larger ones, creating a channel where you'll stuff the mozzarella strips. I find using two layers of cheese creates the ultimate cheesy experience. Work quickly as the cheese becomes harder to handle at room temperature.
- Freezing time
- Arrange your assembled rings on a tray and freeze for at least one hour. This crucial step ensures the cheese stays contained during the frying process. I learned through countless tests that skipping this freezing step leads to a messy fryer and disappointed guests.
- Breading station
- Create three separate bowls with flour, beaten eggs, and breadcrumbs. The order matters tremendously here. First dust with flour to create a dry surface, then coat with egg to create stickiness, finally roll in breadcrumbs for that perfect crust.
- Double breading
- For extra crunch and security, dip again in egg and breadcrumbs. This double coating creates a fortress around your cheese, preventing leaks while maximizing crispiness. Return these fully breaded rings to the freezer until ready to fry.
- Frying technique
- Heat oil to exactly 175°C using a thermometer for accuracy. Fry in small batches, turning occasionally until achieving that perfect golden brown. Watch closely as overcooking will cause cheese eruptions. Drain on paper towels to remove excess oil.
The moment of cutting into that first ring always brings me joy as the cheese stretches dramatically between each bite. My nephew once claimed these were better than any restaurant version, which remains my favorite cooking compliment to date.
Serving Suggestions
These mozzarella stick onion rings deserve more than just marinara sauce. Try serving with ranch dressing, garlic aioli, or spicy sriracha mayo for variety. They pair wonderfully with cold beer or as a side to burgers and sandwiches. For an elevated appetizer experience, arrange on a platter with various dipping sauces and garnish with fresh herbs.
Make Ahead Instructions
The beauty of this recipe lies in its make ahead potential. Complete all steps through breading, then freeze solid on a baking sheet before transferring to freezer bags. They can remain frozen for up to a month without quality loss. When ready to serve, fry directly from frozen, adding about 30 seconds to the cooking time. This makes them perfect for impromptu gatherings or when you want to prepare party food well in advance.
Troubleshooting Tips
If cheese leaks during frying, your oil temperature might be too low or the breading may have cracks. Ensure rings are thoroughly frozen before frying and maintain consistent oil temperature. For those who experience breading falling off, try pressing the breadcrumbs firmly onto each ring and make sure your egg wash completely coats the flour layer. If your onion rings turn out too greasy, your oil likely wasn't hot enough. Use a thermometer for accuracy and maintain 175°C throughout the cooking process.
Recipe FAQs
- → Can I make these mozzarella onion rings ahead of time?
Yes! You can prepare these up through the breading stage and freeze them for up to 1 month. Store in an airtight container with parchment paper between layers. When ready to serve, fry them directly from frozen - no need to thaw first.
- → Why do the onion rings need to be frozen before frying?
Freezing serves two important purposes: it helps the mozzarella cheese stay inside the rings during frying, and it ensures the breading adheres properly to the onion rings. Without freezing, the cheese would likely leak out too quickly before the breading gets crispy.
- → Can I bake these instead of frying?
While deep-frying gives the best results, you can bake them at 425°F (220°C) for about 15-20 minutes, flipping halfway. Spray with oil before baking for better browning. The cheese may not melt quite as dramatically as with frying, but they'll still be delicious.
- → What type of mozzarella works best for this?
Low-moisture mozzarella slices work best as they melt well without releasing too much moisture. Pre-sliced mozzarella from the deli section is ideal, but you can also use block mozzarella and slice it yourself to the desired thickness.
- → What can I serve instead of marinara sauce?
While marinara is classic, these mozzarella onion rings also pair wonderfully with ranch dressing, garlic aioli, spicy mayo, barbecue sauce, or even a honey-mustard dip. Feel free to offer a variety of dipping options!
- → How do I keep the breading from falling off?
The key is following the proper order: flour first (it helps the egg stick), then egg (it acts as the glue), then breadcrumbs. Freezing before frying also helps the coating adhere. For extra insurance, you can double-coat by dipping in egg and breadcrumbs a second time.