Description
These crispy fried onion rings are stuffed with melted mozzarella cheese and coated in a savory panko crust, creating an irresistible combination of textures and flavors that rivals any restaurant appetizer. Perfect for game day gatherings, parties, or whenever you’re craving an indulgent fried snack with homemade dipping sauce.
Ingredients
Scale
- 1 large yellow or white onion, sliced into quarter-inch rings
- Thin mozzarella cheese slices, for filling between rings
- 1 cup all-purpose flour, for the batter base
- 2 tablespoons cornstarch, adds extra crispiness
- 1/2 teaspoon paprika, for smoky flavor
- 1/2 teaspoon garlic powder, enhances savory taste
- Salt and black pepper, to taste
- 1/2 teaspoon baking powder, optional but recommended for extra lightness
- Cold water, add gradually until right batter consistency
- 1.5 cups panko breadcrumbs, for the crispy outer coating
- 1 to 2 tablespoons dried parsley, for color and flavor
- Neutral oil, canola or vegetable oil for frying
- 1/2 cup mayonnaise, creamy base for dipping sauce
- 3 tablespoons ketchup, adds tangy sweetness
- 1 teaspoon Worcestershire sauce, deepens umami flavor
- 1 teaspoon garlic powder, for dipping sauce
- 1/2 teaspoon black pepper, for dipping sauce
- 1/2 teaspoon paprika, for dipping sauce
Instructions
- Soak the Rings: Place onion rings in a bowl of ice-cold water for 10 minutes to crisp them up and remove excess sulfur compounds. Drain completely and pat dry with paper towels.
- Create the Cheese Pocket: Using three nested onion rings stacked together, carefully remove the middle ring to create a gap. Cut thin mozzarella slices to fit into this gap, then place the outer and inner rings back together to hold the cheese securely in place.
- Prepare the Batter: In a bowl, combine the flour, cornstarch, paprika, garlic powder, salt, pepper, and baking powder. Slowly add cold water, stirring constantly until you achieve a thick, glue-like consistency, slightly thicker than pancake batter.
- Mix the Coating: In another bowl, combine panko breadcrumbs and dried parsley, stirring well so the green flecks are evenly distributed throughout the crumbs.
- Prepare the Sauce: Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and paprika until smooth and glossy, then refrigerate while you fry the onion rings.
- Heat the Oil: In a deep skillet or pot, heat neutral oil to 350-360 degrees Fahrenheit (175-180 degrees Celsius), using a candy or deep-fry thermometer to ensure accuracy.
- Coat the Rings: Dip each cheese-filled onion ring into the batter, letting excess drip off for 1 to 2 seconds. Immediately coat generously with the panko mixture, pressing lightly so it adheres well to the batter.
- Fry Until Golden: Carefully place coated rings into the hot oil in batches, avoiding overcrowding, and fry for 2 to 3 minutes per side until deep golden brown and crispy, with the cheese completely melted inside.
- Drain and Serve: Remove the rings with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while still hot and crispy, alongside the chilled Canes-style dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes