Peel the onions and slice them into thick slices (about 1.5 to 2 cm).
Separate the rings into pairs, leaving space for the mozzarella between each pair. 2. Stuff with mozzarella:
Cut the mozzarella into strips or pieces to insert between two onion rings (sandwich-like).
Place the stuffed rounds in the freezer for 30 minutes to set. 3. Coat the rounds:
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dip each round first in flour, then in egg, then in breadcrumbs. Repeat with the egg and breadcrumbs for extra crispiness.
Return to the freezer for 15 minutes, if possible, to firm up.
4. Fry:
Heat the oil to 170-180°C (338-356°F).
Fry the rounds until golden brown and crispy (about 2-3 minutes per side).
Drain on paper towels. 5. Prepare the garlic butter:
In a small saucepan, melt the butter.
Add the garlic and sauté for 1 minute.
Add the parsley and remove from heat.
6. Serve:
Drizzle the melted garlic butter over the hot slices.
Serve immediately with yogurt, ketchup, or barbecue sauce.
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