Mozzarella-Stuffed Onion Rings with Garlic Butter

When I’m craving something crispy, cheesy, and totally indulgent, I make these Mozzarella-Stuffed Onion Rings with Garlic Butter. They’re a fun twist on the classic onion ring, with gooey mozzarella inside a crunchy shell and a drizzle of garlicky butter to take things over the top. Whether I’m snacking, entertaining, or just treating myself, these hit every time.

Why I Love This Recipe

I love the way the sweet, tender onion wraps around the creamy mozzarella—it’s like the best parts of mozzarella sticks and onion rings combined. The crunch on the outside gives way to a gooey center that’s insanely satisfying. And that garlic butter? I drizzle it over everything. These are surprisingly simple to make and always feel like a show-stopping snack or appetizer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large white or yellow onions

• Mozzarella cheese (cut into sticks or thick slices)

• All-purpose flour

• Eggs

• Panko breadcrumbs

• Garlic (minced)

• Butter

• Salt and pepper

• Italian seasoning or parsley (optional)

• Oil for frying

Directions

1. I start by slicing the onions into thick rings and separating them, then pairing rings of similar size to create a space for stuffing.

2. I cut mozzarella to fit between the onion ring pairs, placing it in the gap and gently pressing the rings together to seal in the cheese.

3. I set up a breading station: flour in one bowl, beaten eggs in another, and seasoned panko in the third.

4. I dip each stuffed ring into the flour, then egg, then panko—pressing the breadcrumbs on firmly to coat.

5. I freeze the coated rings for about 30 minutes to help them hold together during frying.

6. I heat oil in a deep skillet or fryer to 350°F (175°C) and fry the rings until golden brown and crispy, about 2–3 minutes per side.

7. While they drain on paper towels, I melt butter in a small saucepan, add garlic, and sauté until fragrant. I drizzle the garlic butter over the rings or serve it on the side for dipping.

Servings and Timing

This recipe makes about 6–8 mozzarella-stuffed rings, depending on onion size. It takes me about 20 minutes to prep (plus chilling time) and another 15 minutes to cook.

Variations

• I sometimes add a little hot sauce or cayenne to the egg wash for a spicy kick.

• For a twist, I use smoked mozzarella or pepper jack cheese.

• I like swapping panko for crushed cornflakes or seasoned breadcrumbs for a different texture.

• Baking works too—just spray them with oil and bake at 425°F (220°C) for about 15–20 minutes until golden.

• Dipping sauces like marinara, ranch, or chipotle mayo are amazing alongside.

Storage/Reheating

I store any leftovers in the fridge in an airtight container for up to 2 days. To reheat, I use the oven or air fryer at 375°F (190°C) for about 8–10 minutes to bring back the crispiness. The microwave works in a pinch, but the coating won’t stay crunchy.

FAQs

Can I make these ahead of time?

Yes, I assemble and bread them ahead of time, then freeze until ready to fry or bake. They go straight from freezer to fryer—just add a minute or two to the cook time.

How do I keep the cheese from leaking out?

Freezing the rings before frying really helps. I also make sure the cheese is fully enclosed between the onion rings and well coated with the breading.

Can I air fry these?

Absolutely. I spray them with cooking oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through. They come out crispy and cheesy with less mess.

What type of onion works best?

I use large white or yellow onions with wide layers so I can fit in a good amount of cheese. Sweet onions are especially good for flavor.

Is there a dipping sauce that goes best with this?

I love serving them with warm marinara or garlic aioli. Even a simple ranch or spicy ketchup works great.

Conclusion

These Mozzarella-Stuffed Onion Rings with Garlic Butter are crispy, cheesy perfection. I love how they blend comfort food with a fun, gourmet feel. Whether I’m making them for a party or just because, they’re a crowd-pleaser that always disappears fast. Once I take that first bite into melty cheese and crunchy onion, I know I’ve hit snacking gold.