Mozzarella Stick Onion Rings

If you've ever struggled to choose between mozzarella sticks and onion rings, you know how difficult ordering bar food can be. But what if there was an appetizer that combined them both, so you'd never have to face such a cruel and impossible decision again? Under the working theory that nothing can go wrong when I combine my favorite bar foods, I decided to put them together and make one ring to rule them all: Mozzarella-Stuffed Crispy Baked Onion Rings.

Why this recipe works:

• Doubling the coating and onion ensures for a crisp ring with plenty of onion flavor.
• Freezing the string cheese first and using reduced fat mozzarella prevents the cheese from oozing out while baking.
• Sealing the coating with egg wash prevents the filling from leaking.
• The mixture of flour, panko, cornmeal, and Corn Chex gives diverse texture and flavor to the rings and prevents any gaps in the coating.
• 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.

Two bar-food classics unite to make the ultimate deep-fried snack.

INGREDIENTS

• 2 large white onions
• 3–4 slices mozzarella cheese
• 2 cups flour
• 5 eggs
• 2 cups bread crumbs
• Oil, for frying
• Marinara sauce

INSTRUCTIONS

1. Peel and cut onions into 1-centimeter rings, then separate the rings.
2. Slice the mozzarella into 4 even strips, and place a smaller onion ring in the center of a larger one. Fill the gap between the rings with strips of mozzarella.
3. Repeat with remaining onion rings and freeze them for 1 hour.
4. Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs.
5. Repeat with the remaining onion rings.
6. Heat the oil in a pot over high heat. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
7. Drain on a paper towel, then serve with marinara!
8. Enjoy!

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