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Cheesy Mozzarella Stuffed Onion Rings

These cheesy mozzarella stuffed onion rings combine everything you love about onion rings and mozzarella sticks in one bite: a crisp golden coating, sweet-tender onion, and a gooey mozzarella center. They’re perfect for parties, game day, or a fun side for burgers—and you can make them deep-fried, air-fried, or oven-baked with simple pantry ingredients.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 20 minutes
Total Time 1 hour 2 minutes
Servings: 12 stuffed rings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the stuffed onion rings
  • 2 Large yellow or sweet onions slice into 1/2-inch rounds; separate into rings
  • 12 oz Low-moisture mozzarella block cut into small pieces or use string cheese cut into short segments
For the breading station
  • 1 cup All-purpose flour plus extra for dusting if needed
  • 2 tbsp Cornstarch optional; boosts crispness
  • 2 Large eggs beaten
  • 1 1/2 cups Panko breadcrumbs recommended for maximum crunch
  • 1 tsp Kosher salt divide across flour/crumbs and finishing
  • 1/2 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/2 tsp Onion powder
  • 2 tbsp Milk optional; add to eggs if thick
Optional soak (helps mellow onions)
  • 1 cup Milk or buttermilk optional; soak rings 15–30 minutes then pat very dry
For cooking (choose one method)
  • 4 cups Neutral oil for deep frying; canola/vegetable/peanut
  • Cooking spray or spray oil for air fryer/oven browning
Optional garlic butter finish
  • 2 tbsp Butter melted
  • 1 clove Garlic minced (or 1/2 tsp garlic powder)
  • 1 tbsp Parsley chopped (optional)

Equipment

  • Sharp knife
  • Cutting board
  • 3 shallow bowls
  • Baking Sheet
  • Parchment Paper
  • Tongs
  • Air fryer or oven (optional)
  • Deep pot or fryer (optional)
  • Thermometer (optional)
  • Cooling rack (optional)

Method
 

    1. Prep the onions: Peel onions and slice into 1/2-inch rounds. Separate into rings and match rings into pairs (one slightly larger, one slightly smaller) like nesting dolls.
    2. (Optional) Soak: For a milder bite and better coating grip, soak rings in milk or buttermilk for 15–30 minutes. Drain and pat very dry.
    3. Stuff the rings: Place a larger ring on a tray. Line the inside edge with mozzarella pieces (like a cheese “wall”), then top with a smaller ring and press gently to seal. Repeat with remaining rings.
    4. Set up breading station: Bowl 1: flour + salt, pepper, garlic powder, paprika, onion powder (add cornstarch if using). Bowl 2: beaten eggs (add a splash of milk if needed). Bowl 3: panko (add a pinch of seasoning if you like).
    5. Bread the rings: Coat each stuffed ring in flour (tap off excess), dip in egg (let excess drip), then press firmly into panko. For extra crunch and better cheese protection, repeat egg + panko once more.
    6. Chill to prevent leaks: Place breaded rings on a parchment-lined tray and chill 20–30 minutes (or freeze 15–20 minutes). This slows cheese melting so the coating sets first.
    7. Cook (choose one method):
      • Deep fry: Heat oil to 350°F / 175°C. Fry 2–3 rings at a time for about 2–3 minutes per side until deep golden. Drain on a rack.
      • Air fryer: Preheat to 375°F / 190°C. Spray rings lightly with oil. Air fry 6–9 minutes, flipping halfway.
      • Oven: Preheat to 425°F / 220°C. Place rings on a rack over a baking sheet, spray lightly with oil, and bake 12–16 minutes, flipping once.
    8. Finish (optional): Brush lightly with garlic butter right after cooking. Serve hot with marinara, ranch, or spicy mayo.

Notes

  • Best cheese: Use low-moisture mozzarella (block or string cheese) for the cleanest melt with fewer leaks. Avoid fresh mozzarella (too wet).
  • Thicker rings win: Slice onions about 1/2 inch thick so they hold the cheese and stay sturdy.
  • Press crumbs firmly: Loose crumbs fall off. Pressing helps the coating “lock” in place.
  • Don’t skip chilling: Cold rings = slower cheese melt = crisp coating before any leaks happen.
  • Cook in small batches: Crowding drops temperature and can make rings greasy or cause coating to slip.
  • Make ahead: Freeze breaded rings on a tray until solid, then store in a freezer bag up to 2 months. Cook from frozen (add a few minutes).