Description

Mozzarella-Stuffed Crispy Baked Onion Rings are a deliciously crispy and cheesy appetizer or snack. Sweet onion rings are soaked in buttermilk for tenderness, stuffed with frozen mozzarella cheese, coated in a crunchy blend of whole wheat flour, cornmeal, panko, and crushed cornflakes, then baked to golden perfection. Served with marinara or ranch dipping sauce, these onion rings offer a healthier alternative to deep-fried versions while delivering irresistible flavor and texture.

Ingredients

Scale

Onion and Soaking Liquid

1 large sweet onion, cut into 1/2 inch thick rings
2 1/2 cups buttermilk

Cheese

12 sticks part skim mozzarella cheese sticks, frozen

Coating

1 cup whole wheat flour, divided (3/4 cup and 1/4 cup)
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

For Serving

Marinara sauce or ranch dressing, for dipping

Instructions

Soak the Onion Rings: Place the onion slices in a large shallow container and cover them with the buttermilk, making sure all slices are coated. Cover and refrigerate for at least 1 hour or overnight to soften the onions and enhance flavor.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.
Pair the Onion Rings: Remove the onions from the buttermilk and arrange them on the prepared baking sheet. Create pairs for stuffing by matching one ring roughly 1/2 inch smaller than its partner so one can nest inside the other, leaving a small gap for the cheese.
Prepare the Cheese: Take the frozen mozzarella sticks out of the freezer and let them soften slightly for about 5 minutes. Cut each stick into quarters lengthwise. Insert two cheese quarters snugly into the gap between each onion ring pair.
Prepare Coating Bowls: In a small bowl, pour 3/4 cup of whole wheat flour. Beat the eggs in a second bowl. In a third bowl, mix the remaining 1/4 cup whole wheat flour, cornmeal, panko, crushed Corn Chex (or cornflakes), kosher salt, and black pepper.
Coat the Stuffed Onion Rings: Dip each mozzarella-stuffed onion ring first into the 3/4 cup flour, then into the beaten eggs, back into the flour again, dip again in eggs, and finally coat thoroughly with the panko mixture. Ensure they are well covered to achieve a crispy exterior.
Bake the Onion Rings: Place the coated onion rings back onto the baking sheet. Spray them liberally with nonstick cooking spray to promote browning. Bake in the preheated oven for approximately 22 minutes, flipping once halfway through cooking, until the onion rings are golden brown and crispy.
Serve: Remove from the oven and serve hot with marinara sauce or ranch dressing for dipping.

Notes

For best texture, soak onions overnight if time allows for maximum tenderness.
Freezing mozzarella sticks beforehand helps them hold shape during baking without melting too quickly.
You can substitute Corn Chex with crushed cornflakes if desired.
Spraying the coated rings with nonstick spray is essential for crispiness in the oven.
If you want a spicier twist, add a pinch of cayenne pepper to the coating mix.
Use part-skim mozzarella to reduce fat while keeping good melt quality.

Prep Time: 1 hour 15 minutes
Cook Time: 22 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: mozzarella stuffed onion rings, crispy baked onion rings, baked onion rings, cheesy onion rings, appetizer, vegetarian snack