Air Fryer Anchovy and Olive-Stuffed Onion Rings

Name: Air Fryer Anchovy and Olive-Stuffed Onion Rings
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 medium onions (600 g) yellow onions, large and firm, peeled, cut into ½-inch (1.25 cm) thick rings, rings separated and center layers discarded (reserve outer rings 2–3 layers thick); 8 fillets (30 g) anchovy fillets in oil, finely chopped; ½ cup (85 g) pitted kalamata olives, finely chopped; 2 cloves (6 g) garlic, minced; 1 tablespoon (15 ml) extra-virgin olive oil, from the anchovy tin, or separate; 2 tablespoons (15 g) Parmesan cheese, finely grated, finely grated; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional); ½ cup (50 g) panko breadcrumbs, unseasoned; ½ lemon (15 g) lemon, zest only, finely grated (about 1 tablespoon/5 g); to taste fresh black pepper, ground; pinch red pepper flakes (optional); 1 large egg (50 g) large egg, lightly beaten; 2 teaspoons (10 ml) cooking spray (olive oil or neutral)

From the MyKitchenBank Kitchen

Crispy air-fried onion rings filled with briny anchovies, kalamata olives, and garlic, then coated in seasoned breadcrumbs for a Mediterranean-inspired appetizer or side dish. The air fryer creates golden, tender rings in minutes with minimal oil.

Prep: 20 min
Cook: 12 min
Wait: 5 min
Total: 37 min
Makes: About 16–20 stuffed onion rings (serves 4 as an appetizer)

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Ingredients

4 servings

4 medium onions (600 g) yellow onions, large and firm, peeled, cut into ½-inch (1.25 cm) thick rings, rings separated and center layers discarded (reserve outer rings 2–3 layers thick)
8 fillets (30 g) anchovy fillets in oil, finely chopped
½ cup (85 g) pitted kalamata olives, finely chopped
2 cloves (6 g) garlic, minced
1 tablespoon (15 ml) extra-virgin olive oil, from the anchovy tin, or separate
2 tablespoons (15 g) Parmesan cheese, finely grated, finely grated
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)
½ cup (50 g) panko breadcrumbs, unseasoned
½ lemon (15 g) lemon, zest only, finely grated (about 1 tablespoon/5 g)
to taste fresh black pepper, ground
pinch red pepper flakes (optional)
1 large egg (50 g) large egg, lightly beaten
2 teaspoons (10 ml) cooking spray (olive oil or neutral)

Equipment (6)

Air fryer (any size)
Sharp serrated knife
Small bowl for filling
Shallow bowls for breadcrumb mixture and egg wash
Tongs or small spatula
Parchment paper (optional, to prevent sticking)

Steps

Before you start

Preheat your air fryer to 400°F (200°C) for 5 minutes
Have all filling ingredients chopped and ready—this step moves quickly
Use firm, large yellow onions (about 3 inches/7.5 cm in diameter) so rings hold their shape

1
Prepare onion rings
- Peel the onions and slice them into ½-inch (1.25 cm) thick rings.
- Gently separate the rings and discard the innermost, softest layers.
- You want sturdy outer rings that are 2–3 layers thick—these will hold the filling and cooking without falling apart.
- You should have 16–20 usable rings total.
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Ready when: Rings are separated and outer 2–3 layers selected
Tip: Don't use the smallest inner rings; they're too delicate to hold filling and will fall apart during frying.
2
Make filling
- In a small bowl, combine the chopped anchovies, kalamata olives, minced garlic, olive oil, grated Parmesan, fresh parsley (if using), and lemon zest.
- Stir until well combined into a coarse paste.
- Season with black pepper and a small pinch of red pepper flakes (if using).
- Taste and adjust salt carefully—anchovies and olives are already salty, so you likely won't need to add more.
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Ready when: Mixture is finely chopped and evenly combined
Tip: Chop all fillings finely so they bind together and won't fall out during frying.
3
Stuff the rings
- Pat the onion rings dry with a paper towel.
- Using a small spoon or your fingers, place about ½ teaspoon of filling onto one side of each onion ring, distributing it along the inner curve.
- Don't overfill—excess filling will leak during cooking.
- Work quickly so the onions don't dry out.
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Ready when: All rings are filled with about ½ teaspoon filling each
Tip: Keep fillings small and along the curve of the ring to prevent them from falling out during air-frying.
4
Coat with breadcrumbs
- Pour the beaten egg into one shallow bowl and mix the panko breadcrumbs with a pinch of salt and black pepper in another.
- Dip each stuffed onion ring into the egg wash on both sides, then immediately coat with the seasoned panko, pressing gently so the breadcrumbs adhere.
- Set the breaded rings on a clean plate.
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Ready when: Each ring is evenly coated with golden breadcrumbs on both flat sides
Tip: Work quickly and press the breadcrumbs firmly; a light coating will fall off in the air fryer.
5
Air fryOven 400°F / 205°C
- Lightly spray the air fryer basket or parchment-lined basket with cooking spray.
- Arrange the breaded rings in a single layer, being careful not to overcrowd—they should not overlap.
- If your basket is small, work in batches.
- Spray the tops of the rings lightly with cooking spray.
- Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket gently halfway through to ensure even cooking.
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Ready when: Breadcrumbs are deep golden brown and onion rings are tender (test with a fork—the onion should be soft inside)
Tip: Don't skip the spray on top; it ensures even browning. If your first batch browns too quickly, reduce heat to 375°F (190°C) for the next batch.
6
Rest and serve
- Transfer the cooked rings to a plate lined with paper towels to cool for 2–3 minutes.
- They will firm up slightly as they cool.
- Serve warm as an appetizer or side dish, optionally with a squeeze of fresh lemon juice.
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Ready when: Rings have cooled enough to handle but are still warm
Tip: Serve immediately for the crispiest texture; they soften as they sit.

Good to know

Tips

Choose large, firm onions for easier handling; soft or hollow onions fall apart during the process.
The filling is quite salty from anchovies and olives, so taste before adding extra salt to the breadcrumb mixture.
Air frying requires very little oil compared to deep frying, but a light spray ensures the breadcrumbs brown evenly.
For extra Mediterranean flair, serve with a small bowl of Marinara sauce, tzatziki, or fresh lemon wedges for squeezing.

Make ahead

Prepare the filling up to 1 day ahead and refrigerate in an airtight container. Stuff and bread the onion rings up to 4 hours ahead; cover and refrigerate until ready to air fry. Do not freeze breaded rings as the egg wash may separate.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 4–5 minutes until warmed through and crispy again. Do not microwave, as this will make them soggy.

Substitutions

anchovy fillets in oil → finely minced salt-cured capers (use half the amount, about 4 teaspoons). Capers provide a briny, tangy flavor similar to anchovies but without the fishiness; adjust salt in the filling accordingly.
pitted kalamata olives → green Castelvetrano olives or Arbequina olives. Green olives offer a milder, slightly herbaceous flavor; adjust the quantity to taste.
panko breadcrumbs → homemade breadcrumbs made from stale crusty bread (about ½ cup packed). Panko produces a crunchier exterior, but plain breadcrumbs work; you may need slightly less liquid for coating.
fresh flat-leaf parsley → fresh mint or basil. Mint adds brightness and works beautifully with anchovies and olives; basil is also Mediterranean-appropriate.