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cheesy onion rings recipe

This cheesy onion rings recipe

This cheesy onion rings recipe creates perfectly crispy, golden rings with melted cheese incorporated directly into the batter. The result is an indulgent appetizer that combines the classic appeal of onion rings with the irresistible addition of gooey cheese. Using a carefully balanced batter and proper frying technique, these rings achieve maximum crispiness while keeping the cheese melted and delicious.
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Equipment

  • Large heavy-bottomed pot or deep fryer
  • Candy/frying thermometer
  • Large mixing bowls (2-3)
  • Wire cooling racks
  • Paper towels
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk
  • Tongs or slotted spoon
  • Baking sheet

Ingredients
  

  • For the Onion Rings:
  • 2 large sweet onions Vidalia or yellow, cut into 1/2-inch thick rings
  • 2 cups all-purpose flour divided
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 1/4 cups cold buttermilk
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying about 6-8 cups
  • For Serving:
  • Ranch dressing
  • Spicy mayo
  • Ketchup

Instructions
 

  • Prepare the onions: Slice onions into 1/2-inch thick rounds and separate into individual rings. Pat dry with paper towels and set aside.
  • Set up breading station: Place 1/2 cup flour in one bowl for dredging. In a second bowl, whisk together buttermilk and egg until smooth.
  • Make cheese batter: In a third bowl, combine remaining 1 1/2 cups flour, both cheeses, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Gradually whisk in the buttermilk mixture until you have a thick, smooth batter.
  • Heat oil: In a heavy pot, heat oil to 375°F (190°C). Use enough oil so rings can float freely.
  • Bread the rings: Dredge each onion ring in plain flour, then dip into the cheesy batter, allowing excess to drip off.
  • Fry in batches: Carefully lower 4-5 rings into hot oil. Fry for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.
  • Drain and serve: Transfer to wire racks or paper towels to drain. Serve immediately while hot and crispy.

Notes

The key to success is maintaining proper oil temperature throughout frying. If the oil is too hot, the outside will burn before the cheese melts properly. If too cool, the rings will absorb excess oil and become greasy. Cold buttermilk helps create a lighter batter, while the combination of cheddar and mozzarella provides both flavor and meltability.