Ingredients
• 2 large sweet onions (e.g., Vidalia), sliced into ½”-thick rings (keep sizes uniform)
• 8 oz (225g) low-moisture mozzarella, cut into ½” x 3″ sticks
• 1 cup (120g) all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup (240ml) buttermilk (or dairy-free milk + 1 tbsp lemon juice)
• 1 egg, beaten
• 1½ cups (150g) panko breadcrumbs
• ½ cup (50g) grated Parmesan
• Oil for frying (avocado, canola, or peanut)
• Optional: lemon wedges & marinara for dipping
Instructions
- Prep onions: Separate rings; pat dry. Insert one mozzarella stick into the center of each large ring (use smaller rings as “caps” if needed to encase cheese). Chill 15 min.
- Breading station:
– Bowl 1: flour + garlic powder, paprika, salt, pepper
– Bowl 2: buttermilk + egg, whisked
– Bowl 3: panko + Parmesan - Dredge each stuffed ring: flour → buttermilk → panko, pressing crumbs firmly to seal cheese inside.
- Heat 2″ oil in a deep skillet to 350°F (175°C). Fry rings 2–3 min per side until deep golden and cheese is just melted. Drain on a wire rack.
- Sprinkle with flaky salt while hot. Serve immediately with marinara or garlic aioli.
PREP TIME & NUTRITION (per ring, makes 8–10):
Prep Time: 25 min | Cook Time: 12 min | Total Time: 40 min | Servings: 8 | Calories: 290 | Net Carbs: 24g | Fats: 16g | Protein: 12g