I start by cutting off the top of the onion. Then I make vertical cuts from the top down, keeping the root intact so it blooms nicely.

In a bowl, I mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This gives that classic bold flavor you love.

In another bowl, I whisk eggs and milk together. This helps the coating stick perfectly to every layer.

I gently spread the onion petals and coat them with the dry mix. Then I dip it into the egg mixture and coat it again with the flour mixture for extra crunch.

I heat oil to 375°F and carefully lower the onion into the oil. I fry it until golden brown and crispy, then drain it on paper towels.