Potato Onion Rings
These crispy, golden-brown potato onion rings are stuffed with gooey mozzarella for the ultimate cheesy bite. Mashed potatoes wrap around onion rings, creating a perfectly crunchy coating when fried. Serve hot and enjoy the irresistible mix of creamy, crunchy, and cheesy goodness!
Tasty Team
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 6 servings
- 4 large russet potatoes
- 1 large onion
- 1 cup plus 3 tablespoons potato starch, divided
- 6 mozzarella cheese slices, cut in half
- 4 cups avocado oil
- 2 large eggs, lightly beaten
- 1 cup panko bread crumbs
Preparation
- Peel the potatoes, and coarsely chop them into 2-inch pieces. Rinse and drain the potatoes under water until the water runs clear, 3–4 times. Transfer the potatoes to a medium pot, and cover them with room-temperature water. Bring to a boil over high heat. Boil for 15–20 minutes, until they are easily pierced with a fork.
- Meanwhile, peel and cut the onion into 2-inch-thick rings, carefully separating each layer. Select 6 rings of similar size (reserve the remaining onion for another use).
- Transfer the cooked potatoes to a medium bowl. Using a ricer, mash them until smooth. Add 3 tablespoons of the potato starch, and mix until well combined.
- Take an onion ring, and place 2 strips of mozzarella cheese inside, lining the entire ring. Roll about ¼ cup mashed potato into a log, and wrap it around the inner and outer edges of the onion ring, covering all surfaces. Shape the potato-covered ring into a round donut shape. Repeat assembly with the remaining rings.
- Heat the avocado oil in a medium heavy-bottomed pan over medium heat to 350°F (175°C).
- While the oil heats, place the eggs in 1 bowl, the bread crumbs in a separate bowl, and the remaining 1 cup potato starch in a third bowl. Coat each potato onion ring in the potato starch, ensuring all sides are covered. Dip it in the egg wash, then coat evenly with bread crumbs, gently pressing to adhere.
- Working in batches, carefully place 3 of the coated rings in the hot oil. Fry for 2–3 minutes per side, until golden brown and crispy. Remove from the oil, and let cool slightly on a wire rack.
- Enjoy!
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