Stuffed Mozzarella Rings

Crunchy, golden rings of onion wrapped around gooey mozzarella make a taste sensation you can't turn down. This baked treat gives you the best mix - sweet onions with melty cheese, all inside a crunchy outer layer that snaps with every bite.

I stumbled on these at a family party, and they were gone in seconds. The sweet onions plus stretchy cheese had everyone grabbing for more. Even my picky onion-hating nephew couldn't stop eating these cheesy, crunchy goodies.

Key Components

• Sweet onions: They add natural sweetness and gentle flavor that works great with the cheese. Try to grab Walla Walla or Vidalia types for best results
• Buttermilk: It softens the onions and builds flavor from the start. Go for full fat for the tastiest outcome
• Part skim mozzarella sticks: They melt perfectly without making things too greasy. Keep them in the freezer until you need them
• Blend of panko, cornmeal, and crushed cereal: This makes an amazing crispy shell that stays crunchy after baking
• Whole wheat flour: Brings a light nutty taste, though regular flour works fine too

Step-By-Step Cooking Guide

Get Your Onions Ready:

Slice onions into half-inch rings and carefully pull them apart. Drop them in buttermilk, making sure they're fully covered. Put them in the fridge for at least an hour to get tender.

Set Up For Baking:

Warm your oven to 425°F. Cover a big baking sheet with foil and set it aside. Take onions out of buttermilk and gently dry them with paper towels.

Fix The Cheese Filling:

Cut frozen mozzarella sticks into four long pieces each. Sort your onion rings by size, finding smaller rings that fit inside bigger ones. Push cheese strips between paired rings, using about two strips for each ring.

Make Your Coating Area:

Combine leftover flour with panko, cornmeal, and crushed cereal in a wide dish. Add salt and pepper to taste. In another bowl, whisk eggs until they're smooth.

Coating And Cooking Process:

Roll each stuffed ring in plain flour first. Then dunk in beaten egg for full coverage. Back to flour for a second coat. Another egg dip for better sticking. Finally, roll thoroughly in the seasoned panko mix. Arrange each ring carefully on your baking sheet. Spray all sides well with cooking spray.

Let them cook for 22 minutes, flipping them halfway. You want the outside turning golden while the cheese inside gets all melty and wonderful.

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Fantastic Flavor Combinations

A classic marinara sauce really works well with these rings, adding a tangy kick against the rich cheese. Homemade ranch brings a smooth, creamy element that makes both the onion and mozzarella taste even better. These dips turn a simple snack into something you'll definitely remember.

Sharing Food Creates Bonds

Food brings folks together like nothing else. These stuffed onion rings have become a must-have at our family get-togethers, making happy moments we all share. Just watching someone pull a ring apart with that cheese stretch always brings smiles around the table.

The Reward Of Homemade Treats

When you make snacks yourself, you pick what goes in them and end up with something really special. These rings taste way better than what you'd get at restaurants. There's something really satisfying about making something this tasty on your own.

My grandma always told me onions make everything taste better. After cooking with all kinds over the years, I've found sweet onions really shine in this dish, especially paired with rich mozzarella.

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I've spent tons of time getting these tricks just right in my kitchen. The hot baking sheet trick changed everything after I noticed restaurant rings always had that perfect crunch on the bottom. These little moves might seem small but they make a huge difference in how they turn out. What I love most is how they take a good snack and make it amazing, giving you that perfect crunch and cheese pull that makes everyone go wow.

Frequently Asked Questions

→ How can I stop the cheese from oozing?

Pick onions that fit tightly together and press the cheese so it stays in.

→ What oil works best for frying?

Go for oils like peanut, vegetable, or canola because they handle high heat well.

→ Can I swap for another cheese?

Sure, try cheddar or provolone—they melt well too.

→ Is baking an option for this?

Nope, frying gives the crispiest results.

→ Why use three layers for coating?

It creates a perfectly crispy barrier to keep the cheese inside.