Mozzarella Stuffed Crispy Baked Onion Rings Recipe 455

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MOZZARELLA STICK ONION RINGS RECIPE BY TASTY



Mozzarella Stick Onion Rings Recipe by Tasty image

Here's what you need: large white onions, mozzarella cheese, flour, eggs, breadcrumb, oil, marinara sauce

Provided by Tasty

Categories     Appetizers

Yield 9 onion rings

Number Of Ingredients 7

2 large white onions
3 slices mozzarella cheese
2 cups flour
5 eggs
2 cups breadcrumb
oil, for frying
marinara sauce

Steps:

  • Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
  • Slice the mozzarella into 4 even strips.
  • Place a smaller onion ring in the center of a larger one.
  • Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
  • Place the flour, eggs, and breadcrumbs into three separate bowls.
  • Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
  • Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).
  • Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
  • Drain on a paper towel, then serve with marinara!
  • Enjoy!

Nutrition Facts : Calories 424 calories, Carbohydrate 60 grams, Fat 11 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

CRISPY BAKED ONION RINGS



Crispy Baked Onion Rings image

Ditch the deep fryer in favor of this quick and easy recipe for crispy, baked onion rings!

Provided by Kelly Senyei

Time 30m

Number Of Ingredients 6

2 large Vidalia onions
3/4 cup all-purpose flour
4 large egg whites
2 Tablespoons mayonnaise
1 cup Italian-style breadcrumbs (See Kelly's Note)
Cooking spray

Steps:

  • Preheat the oven to 425°F. Grease a large baking sheet with cooking spray.
  • Slice the onions into 1/2-inch wide rings then place the rings in a bowl of water.
  • In a medium bowl, whisk together the flour, 1 teaspoon salt and 1/4 teaspoon pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise. Add the breadcrumbs to a third medium bowl.
  • Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until it's thoroughly coated, then dip the onion ring into the egg white mixture until it's thoroughly coated and then into the breadcrumbs, pressing them firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the coating process with the remaining onion rings.
  • Throughly spray the onion rings with cooking spray (this is optional, but it helps them brown more evenly). Bake the onion rings for 10 minutes then flip them once and bake an additional 5 minutes until they're golden brown and crispy. Serve immediately with your favorite dipping sauce.

Nutrition Facts : Calories 185 kcal, Carbohydrate 28 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 196 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, ServingSize 1 serving

CRISPY BAKED ONION RINGS



Crispy Baked Onion Rings image

Crispy on the outside, tender on the inside without getting soggy. You won't even realize these onion rings are baked!

Provided by Sally

Categories     Appetizers

Time 50m

Number Of Ingredients 10

2 large sweet onions, cut into 1/2 inch slices
1 quart (950ml) low fat buttermilk*
4 egg whites
2/3 cup (85g) whole wheat flour or all-purpose flour (spoon & leveled)
3/4 cup (125g) ground cornmeal
1 cup (60g) Panko bread crumbs*
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
nonstick spray like PAM, olive oil spray, or coconut oil spray (found mine at Trader Joe's)

Steps:

  • At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.
  • Once the onions have soaked, remove from the refrigerator. Set aside.
  • Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.
  • Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won't adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.
  • Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.
  • Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.
  • Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.

MOZZARELLA-STUFFED CRISPY BAKED ONION RINGS RECIPE - (4.5/5)



Mozzarella-Stuffed Crispy Baked Onion Rings Recipe - (4.5/5) image

Provided by á-81356

Number Of Ingredients 12

1 large sweet onion, cut into 1/2 inch thick rings
2 1/2 cups buttermilk
12 sticks part skim mozzarella cheese sticks, frozen
1 cup whole wheat flour, divided (see note below)
3 large eggs
1/2 cup cornmeal
1/2 cup panko
1/2 cup Corn Chex or cornflakes, crushed
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
Marinara sauce or ranch dressing, for dipping

Steps:

  • Note: I use whole wheat flour because it creates a denser coating that allows less oozing and a crunchier, sturdier crust. However, you can substitute all-purpose flour if you prefer. In a large, shallow container, combine onion slices and buttermilk, making sure to coat all of the onions. Cover and refrigerate for at least one hour, or overnight (longer soaking will yield more tender onions). Preheat the oven to 425°F. Line a baking sheet with foil. Remove onions from the buttermilk and arrange on the prepared baking sheet. Arrange onion slices in pairs, with each pair having one ring about 1/2 inch smaller in diameter than its partner (the goal is to nest one inside the other with just a small gap between them). Pour 3/4 cup flour into a small bowl. In a separate bowl, beat the eggs. In a third bowl, combine the remaining 1/4 cup flour, corn meal, panko, crushed Corn Chex, salt, and pepper. Gently dip the stuffed onion rings, one at a time, into the flour, and then into the egg, and then back into the flour. Dip the rings once more in the egg and then into the panko coating. Transfer coated onion rings to the baking sheet. Spray onion rings liberally with nonstick cooking spray. Bake until crisp and golden, about 22 minutes, flipping once halfway through. Serve with marinara or ranch for dipping.

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