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Serving: These mozzarella onion rings are best served fresh and hot for the ultimate melty cheese pull.
Storage: If you have leftovers, refrigerate them in an airtight container for up to 2 days. Reheat in an air fryer or oven to restore crispiness — microwaving is not recommended, as they can turn soggy.
Variations:
Spicy Kick: Add a pinch of cayenne pepper or paprika to the breadcrumbs for extra heat.
Cheese Swap: Try using cheddar, pepper jack, or provolone for a different cheesy flavor.
Baked Version: For a lighter version, bake the coated rings at 200°C (400°F) for about 15–18 minutes until crispy.
FAQ:
Q: Can I make these ahead of time?
A: Yes! Assemble and coat the rings, then freeze them in a single layer. Fry straight from frozen — just add a couple of extra minutes cooking time.
Q: Why does my cheese leak out while frying?
A: Make sure the coating fully covers all parts of the onion and cheese. Double-coating helps seal everything in better.
Q: What oil is best for frying?
A: Use neutral oils with a high smoke point, like vegetable oil, canola oil, or peanut oil.
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