These caramelized onion bites pack all the savory goodness of onion dip into a crunchy little snack. The onions bring a deep, almost sweet flavor that pairs beautifully with the creamy filling. They’re rich without being complicated to make, and the crisp panko shell makes them especially satisfying straight out of the fryer. Serve them at your next get-together and watch how quickly they disappear!
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, cooled caramelized onions, and complete seasoning. Mix until everything is evenly incorporated.
• Take your time caramelizing the onions. Cooking them slowly over medium-low heat develops their natural sweetness and deep savory flavor. Avoid rushing the process by using high heat, which can burn the onions before they become properly caramelized.
• Let the onions cool completely before mixing them into the cream cheese. Warm onions can soften the filling too much, making the bites harder to shape.
• If the caramelized onions have a lot of moisture, let them cook a little longer until the excess liquid evaporates. A drier filling is easier to handle and less likely to make the coating soggy.
• The first freeze helps firm up the filling, while the second short freeze helps the shaped balls stay together during breading. If the mixture becomes soft while you're working, return it to the freezer for a few minutes.
• Make sure each bite is completely covered with batter and breadcrumbs. Pay particular attention to any cracks or thin spots, as exposed filling can leak out during frying.
• For the crunchiest result, use the double-coating method. The extra layer helps create a sturdier crust around the creamy center.
• Fry in small batches and keep the oil close to 350°F. Oil that's too cool can make the coating greasy, while oil that's too hot can brown the outside before the filling is properly heated.
• The complete seasoning may already contain salt, so taste it before adding any extra salt to the filling or coating.