Begin by slicing large yellow or white onions into thick ½-inch rings. Pair similar-sized rings to create pockets, then stuff each pocket with mozzarella cheese and mini pepperoni slices. Freeze for about 20–30 minutes until firm.

Set up your breading station with three bowls: all-purpose flour, beaten eggs, and a mixture of panko breadcrumbs, Italian-style breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper.

Dredge each stuffed onion ring in flour, then dip into beaten eggs, allowing excess to drip off. Finally, coat with the breadcrumb mixture, pressing down gently. Repeat for extra crunch.

Heat oil to 350°F (175°C). Fry onion rings in small batches for 2–3 minutes on each side until golden brown. Monitor for perfect doneness.

Transfer fried onion rings to a plate lined with paper towels. Serve hot with marinara or pizza sauce for dipping. Optionally, sprinkle with parsley or parmesan.