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Mouthwatering Mozzarella Onion Rings

Category: Small Bites, Worldwide Flavors

Melted cheese sits inside crisp onion rings, turning snack time into pure cheesy fun. You start with onions filled with mozzarella, roll 'em through a double layer of seasoned flour and smooth batter, then finish with panko for that unbeatable crunch. Drop them in hot oil till they’re toasty and brown. Crack open one while it’s hot and watch that cheese stretch. Grab some marinara, dip, and dig in to the best mix of crispy shell and cheesy middle.

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Monica
By Monica Monica
Updated on Sun, 29 Jun 2025 15:16:05 GMT
Crunchy onion rings topped with bubbling cheese piled on a plate. Pin
Crunchy onion rings topped with bubbling cheese piled on a plate. | flavorsfuse.com

If you've got folks coming over and want to wow them, these crunchy onion rings packed with melty mozzarella are always a hit. Super cheesy in the middle and extra crispy outside (hello, that double dip!), they vanish fast every single time I bring them out.

Made these on a whim for a birthday hangout, and they were gone long before dessert showed up. Now the smell of frying always gets everyone circling the kitchen, waiting for a piece.

Irresistible Ingredients

  • Toothpicks: keep the onion rings closed up so that cheese stays where it should
  • Cooking oil: go for something neutral with high heat tolerance like canola or veggie oil
  • Fine salt: makes sure all layers get tasty
  • Milk: use whole milk for a richer batter that helps it stick better
  • Egg: blend with milk for a batter that won’t slide off—fresh eggs work great
  • Baking powder: gets your coating extra light with just a bit of lift
  • All-purpose flour: forms the base of your coating—make sure it’s all nice and powdery, nothing lumpy
  • Panko bread crumbs: brings that unbeatable crunch, don’t swap for regular bread crumbs if you want it crispy
  • Mozzarella cheese sticks: give the smooth, melt-in-your-mouth center; whole milk mozzarella melts best
  • Large onion: pick big, dense ones for sturdy rings that are easy to stuff

Simple Step-by-Step Directions

Time to Eat:
Once the rings aren’t too hot, pull out the toothpicks. Stack them on a big plate and dip into something awesome like ranch or warm marinara. Don’t be shocked when the cheese stretches out with every bite.
Get the Oil Hot:
Warm up your oil in a deep pot to about 350°F. Fry a few onion rings at a time, flipping for even color—look for a nice golden crunch with a lively sizzle (not too dark, too fast). Set the cooked ones on some paper towels to soak up any extra oil.
Panko Time:
After dunking each stuffed onion ring in the batter, let the extra drip off, then toss in panko crumbs till every bit is coated thickly. Let them chill on a rack for a few minutes.
Make the Batter:
Beat the egg with your milk in a different bowl. Mix in any flour mixture left over and stir until you can’t see any dry pockets—smooth batter sticks way better and fries up super crisp.
Dry Ingredients Ready:
In a bowl, fully combine flour, baking powder, and fine salt. Coat your stuffed onions one by one in this mix and move them to a rack. You want every ring seasoned all the way around.
Stuff and Secure:
Slide a smaller onion ring inside a bigger one, fill the gap with your mozzarella stick, then use a toothpick to hold it all together so the cheesy center doesn't melt out while frying.
A piece of food with cheese on it. Pin
A piece of food with cheese on it. | flavorsfuse.com

The best bit has got to be that stretchy mozzarella. It turns crazy gooey when you fry these up. My niece’s face the first time she found cheese oozing out—just priceless!

Keeping Them Fresh

Let your onion rings cool down all the way before popping them in a container with a tight lid. Keep in the fridge for two days max. To get the crunch back, warm them up in the oven or air fryer—if you use the microwave, they’ll turn soft and lose their crisp.

Swaps for Ingredients

Switch up the cheese with provolone or pepper jack for something new. Need gluten-free? Grab gluten-free flour and panko instead. Want it milder? Try sweet Vidalia onions for a totally different twist.

Fun Ways to Serve

Bring these to your next party—stack ‘em up high on a big tray with ranch or marinara. If you want more than a snack, I love serving them with burgers or a fresh salad for a full meal.

Quick Bite of the Backstory

People in the US have been crazy about onion rings for nearly 100 years. Adding mozzarella is a tasty Italian American riff, making the rings even gooier and more addictive.

FAQs About the Recipe

→ How do I stop the cheese from leaking out when I fry?

Stick mozzarella between two onion slices, hold them together with toothpicks, then really pack on the batter and crumbs. Two coats help keep that cheese locked in.

→ Can these be prepped ahead of time?

You sure can! Put the rings together and keep them in the fridge. Fry them up right before you’re ready to eat so they stay crunchy.

→ What’s the right oil temp for frying?

Keep your oil steady at 350°F (about 175°C). They'll cook up quick, get golden, and stay light without turning soggy.

→ Is baking a good option instead of frying?

You can bake at around 425°F, but they won’t crisp up as much as the deep-fried ones.

→ Are these okay for vegetarians?

Yep! As long as your mozzarella uses vegetarian-friendly rennet, these work great for vegetarians.

Mozzarella Onion Rings

Crunchy onion rings loaded with gooey mozzarella. Perfect for a crowd or just cozy vegetarian snacking.

Prep Time
15 min
Cooking Time
7 min
Total Time
22 min
By Monica: Monica

Category: Global Appetizers

Skill Level: Moderate

Cuisine Style: American

Yield: 4 Servings (8 stuffed onion rings)

Dietary Preferences: Vegetarian

What You'll Need

→ Main Components

01 Toothpicks for holding everything together
02 2 cups oil for frying
03 1 cup milk
04 8 mozzarella cheese sticks
05 1 big onion, sliced into chunky rings
06 1 large egg, whisked
07 1 cup Panko crumbs

→ Dry Ingredients

08 1 teaspoon fine salt
09 1 cup flour (all-purpose)
10 1 teaspoon baking powder

Step-by-Step Guide

Step 01

Grab your onion rings and cheese sticks. Slide half a mozzarella stick where the onion rings don’t touch, tucking a smaller ring inside a bigger one with cheese in the gap. Skewer them tightly with a toothpick so nothing moves.

Step 02

Combine baking powder, fine salt, and your flour in a bowl. Give it a stir so everything’s spread out.

Step 03

Take every cheese-stuffed onion ring and toss it around in your flour blend. You want all surfaces white and covered before moving them aside on a rack.

Step 04

In a new bowl, use a whisk to mix up your milk with the beaten egg. Pour a little of this into any flour left and stir until smooth — no lumps here.

Step 05

Submerge each floured onion stack in the batter, let extra drip off, then bury it in Panko crumbs on all sides. After that, let them chill on your rack.

Step 06

Heat oil in a deep pot until it hits 350°F (175°C). Using tongs, carefully lower your Panko-crusted rings in. Don’t crowd the pot; fry a few at a time. Flip once and cook till they’re all golden — just 3–4 minutes. Move them to a towel to lose extra oil.

Step 07

Pull out the toothpicks before you dig in. Hand them out hot with some marinara if you like dipping.

Additional Notes

  1. Stick those toothpicks in tight so the cheese doesn’t spill out when you fry.
  2. Doing flour, batter and then Panko makes the outside super crunchy.
  3. These taste best fresh out of the oil — eat ‘em right away for max crispiness.

Essential Tools

  • Deep pot for frying
  • Wire rack
  • Bowls for mixing
  • Toothpicks
  • Tongs or a slotted spoon

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has dairy (milk, mozzarella)
  • Has eggs
  • Has gluten (flour, Panko)