Mozzarella Stuffed Crispy Fried Onions
These mozzarella stuffed crispy fried onions are one tasty game day appetizer. They’re crispy on the outside, cheesy in the center and perfect for dipping. If you love onion rings, then you’ll love this mozzarella stuffed fried onions recipe. Imagine if a mozzarella stick and onion ring had a baby, this recipe would be it.
About this Crispy Fried Onions Recipe
The first thing you want to do, is to peel your onions, remove the ends and blanch them in boiling water for 5-7 minutes. This will soften the onions and make them easier to peel. Remove the onions from the water using tongs. Place them on a paper towel to absorb and excess water and to allow them to cool.
Once cool to the touch, cut a slit that runs from the top of the onion all the way to the bottom. You will want the slit to run halfway through the onion but NOT all the way through. If you cut the onions in half, you will not be able to stuff and roll them.
Begin peeling off the layers of the onion. Repeat until all of the layers are peeled or they are too small to stuff. You should get about 6-7 layers per onion.
Once the onions are peeled, place a piece of mozzarella in the center of the onion, and begin rolling it closed. Repeat for all of the onions or until you run out of mozzarella. You do not want the mozzarella to stick out from the sides.
For this recipe, use an eight ounce block of Delallo Foods mozzarella cheese. Simply cut the block of mozzarella down into evenly sized rectangles. I was able to get 14 rectangles, but Grace ate two so I ended up with 12 pieces instead.
Once all of the onions are stuffed and rolled closed, run them through the breading station. First you will dredge them through the cornstarch mixture. Next, the whisked egg and finally the breadcrumb mixture. Make sure they are well coated during each station. Once they are all breaded begin to fry them.
How to Fry Onions
Add about 1 cup of vegetable oil to a small saute pan. Once the oil is hot but not smoking, add 2-3 of the breaded stuffed onions. You will want the oil to cover half of the onion to ensure that all sides fry evenly. Once the onions are golden brown on all sides place them on a paper towel to absorb any excess oil.
How to Serve this Appetizer
Top the hot golden brown fried onions with extra parmesan cheese, fresh parsley and a pinch of salt. Enjoy them with a side of warm marinara sauce. You could also use ketchup or honey mustard if you prefer. Best of eaten immediately. Store any leftovers covered in the refrigerator for up to two days. Reheat in the microwave.
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Mozzarella Stuffed Crispy Fried Onions
- 2 large sweet onions, Vidalia onions
- 8 ounces mozzarella cheese, 1 block of Delallo Foods mozzarella will work
- 1 cup vegetable oil, for frying
- ½ cup cornstarch
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 egg, whisked
- 2 tablespoons milk, 2% milk
- 1 cup Italian breadcrumbs
- ½ cup grated parmesan cheese, plus extra as garnish
- parsley, as garnish
- 3 plates
- small skillet with sides
- Boil a pot of water.
- Cut the ends off of your onions and remove the peel.
- Place the onions in the boiling water and blanch them for 5-7 minutes. This will make the onions easy to peel.
- Remove the onions from the water and place them on a paper towel. Let any excess water drain off the onions and let them cool for a few minutes.
While the onions are cooling, prepare the breading station.
- Grab three plates.
- Add the cornstarch, salt, pepper and garlic powder to the first plate. Mix well.
- One the second plate, you’ll add one whisked egg and the milk. Stir until combined.
- On the third plate, you’ll combine the breadcrumbs and parmesan cheese. Stir until well combined.
- Once the onions have cooled, cut a slit that runs from the top of the onion all the way down to the bottom of the onion. You’ll want it cut almost to the center of the onion but NOT all the way through. This way you will be able to easily peel off each layer.
- Repeat the peeling process until all layers are peeled or until they are too small to stuff.
- Next, you’ll cut your block of mozzarella into rectangles. You do not want the rectangles to be wider than the onion. Otherwise, the cheese will stick out of the sides.
Assemble the onion roll-ups:
- Once all of the cheese is cut, take one onion layer, place a piece of cheese on the inside of the onion and roll it until the cheese is fully wrapped inside of the onion. Repeat until all of the onion layers are used or until you run out of cheese.
- Next, you’ll bread the cheese wrapped onions.
- Start, by dredging them through the cornstarch mixture.
- Next, you’ll run them through the egg wash and finally you’ll dredge them in the breadcrumb mixture. Make sure all sides are well coated!
- As a final step, you’ll heat the vegetable oil in a small skillet. Add 2-3 breaded onions to the hot oil. The oil should come halfway up the side of the onion to ensure all sides are fried. Pan fry until the onions are golden brown on all sides. Using tongs, place the golden brown fried onions on a paper towel to absorb any excess oil.
- Once all of the onions are fried, top them with freshly chopped parsley and grated parmesan cheese.
- Serve immediately and enjoy!