International dishesFried DishesEurope and North Americaabout 30 minutes
Kids love cheese that pulls into strings, which is why so many homes end up making crispy cheese stuffed onion rings. The shell shatters, the middle runs hot.
The tricky part is the cheese slice held between two onion rings, which slips out easily during coating. A few minutes in salted water takes the sharp bite out of the onion, then the ring goes through flour and egg twice before the final roll in panko.
This batch weighs about 710g, at roughly 216 calories per 100g.
Method
Stir 1 teaspoon of salt into a bowl of cold water until it dissolves.
Slice the onion into rounds, soak them in the salted water for a few minutes to take off the sharpness, then lift out, rinse and drain.
Cut the cheese into thin slices. Beat 1 chicken egg until smooth.
Set a large onion ring on the outside and a smaller ring inside it, with a cheese slice held between the two rings.
Roll the ring in crispy frying flour, dip in egg, roll in the flour again, dip in egg once more, then finish with a roll in panko breadcrumbs. Work gently, because the cheese slips out very easily.
Set a pan over the heat with oil to half its depth. Once the oil is hot, lower in the rings and fry until both sides are golden and crisp, then lift out and drain.
Tips
A few minutes in salted water takes the sharpness out of the onion and leaves a gentle sweetness.
Coating calls for a light hand, since the cheese slice between the two rings drops out easily.
Ten minutes of rest in the fridge after coating helps the crust hold on tighter.
Deep oil over medium heat is right, as high heat browns the shell before the cheese has melted.
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