Whomp! Stuffed Mac and Cheese Onion Rings

Instructions

1. Prep the onion rings: slice the onions into ½-inch-thick rings. Separate into large, sturdy rings and arrange on a parchment-lined baking sheet.
2. Stuff with mac and cheese: press the prepared mac and cheese firmly into the center of each onion ring, slightly overfilling and packing it tightly. Sprinkle the tops with WHOMP! Rub.
3. Freeze: transfer the stuffed rings to the freezer for 30–40 minutes, until firm and solid. Don't skip this step -- the freeze keeps the mac and cheese inside the rings when they hit the hot oil.
4. Bread the rings: set up three shallow bowls -- one with flour, one with beaten eggs, one with panko. Working with one frozen ring at a time, coat in flour, dip in egg, then coat thoroughly with panko, pressing gently to create an even coating.
5. Fry: heat frying oil to 350°F. Working in batches, carefully lower the stuffed rings into the hot oil. Fry 3–4 minutes, until the outside is crispy and golden brown and the mac and cheese is hot and gooey inside. Transfer to a paper towel-lined plate or wire rack to drain.
6. Finish and serve: while still hot, dust with an extra sprinkle of WHOMP! Rub. Serve immediately with Stay Hot Sauce for a kick or Naked BBQ Sauce for dipping.
7. Mitch Tip: the freezer is your friend on this one -- make sure the stuffed rings are completely firm before breading and frying so the mac and cheese stays right where it belongs.