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Cheesy Stuffed Mozzarella Onion Rings Recipe
Ben Carraoli

Cheesy Stuffed Mozzarella Onion Rings Recipe

I finally made these Cheesy Stuffed Mozzarella Onion Rings, and let me tell you — my kitchen turned into a gooey, crunchy little party. I couldn’t resist sneaking one right out of the fryer while the cheese was still stretchy and molten. The crispy onion exterior with that perfectly melted mozzarella inside is pure bliss in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large white onions – White onions hold their shape beautifully when sliced and fried. They’re sturdy and mild making them perfect for this recipe.
  • 3 slices mozzarella cheese – Fresh mozzarella melts smoothly and stretches beautifully. Avoid pre-shredded cheese since it often contains anti-caking agents that affect the texture.
  • 2 cups all-purpose flour about 250g – This helps create the first dry coating so the batter clings better.
  • 5 large eggs – Beating them well creates a smooth rich binder for the breadcrumbs to stick.
  • 2 cups breadcrumbs about 230g – Use fresh breadcrumbs or panko for an ultra-crispy texture. Panko especially gives a beautiful crunch.
  • Oil for frying – Use a neutral oil like canola or vegetable oil with a high smoke point to ensure even frying.
  • Marinara sauce – The perfect tangy dip to balance out all that cheesy goodness.

Method
 

  1. Start by peeling the onions and slicing them into thick, even rings about half an inch wide. Carefully separate the rings so you have both large and smaller ones — you’ll be stacking these to make the stuffed layers.
  2. Take one large onion ring and nest a smaller one inside it. Slide thin strips of mozzarella cheese in between the two rings. This “cheese wall” is what gives you that delicious molten center once fried. Make sure the cheese is packed snugly so it doesn’t fall out.
  3. Place the stuffed rings on a tray and freeze them for about one hour. This step is key — it firms up the cheese and onion layers, helping them hold their shape during coating and frying.
  4. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each frozen ring first in flour, then in egg, then in breadcrumbs. For an extra crispy shell, repeat the egg and breadcrumb steps once more — that double coating makes a big difference.
  5. Heat the oil in your deep pot to about 350°F (175°C). Carefully lower the rings into the oil, a few at a time, to avoid overcrowding. Fry until golden brown — about 2 to 3 minutes per side. Keep an eye on them so the cheese doesn’t leak out. Remove and drain on paper towels.
  6. Serve immediately while they’re still hot and the cheese is gooey. A bowl of warm marinara or spicy ketchup on the side makes the perfect dipping companion.

Notes

  • Make sure the onion rings are completely dry before stuffing — moisture makes the coating slip off.
  • Keep the cheese cold before stuffing; it melts at the perfect pace that way.
  • Maintain the oil temperature — too low and the rings absorb oil, too high and the outside burns before the cheese melts.
  • Use fresh breadcrumbs if possible; the texture is more natural and crispier than store-bought.
  • If you’re air-frying, lightly spray oil on both sides of the rings for that perfect crunch.