1. Prepare the Onion
Start by peeling the outer skin from the onion. Trim the top end, leaving the root intact. Place the onion root-side down on a cutting board. With a sharp knife, make 16–20 cuts from the top down, stopping about half an inch before the root. This keeps the onion together while allowing the petals to bloom.
Gently spread the layers apart with your fingers. Work carefully so the petals open but don’t break off.
2. Create the Seasoned Flour
In a large bowl, combine the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. This mixture forms the crispy outer shell.
3. Mix the Wet Batter
In a separate bowl, whisk together the eggs and milk until smooth. This will help the flour stick to every onion petal.
4. Coat the Onion
Dip the prepared onion into the flour mixture, making sure every petal gets coated. Shake off the excess. Then dip the onion into the egg mixture, ensuring it’s fully covered. Finally, return it to the flour mixture for a second coating. This double dredging ensures maximum crunch.
5. Heat the Oil
In a deep fryer or a large heavy pot, heat vegetable oil to 375°F (190°C). The oil should be deep enough to completely submerge the onion.
6. Fry the Onion
Carefully lower the coated onion into the hot oil, root-side up. Fry for 5–7 minutes, or until golden brown and crispy. Remove with a slotted spoon and let it drain on a paper towel-lined plate.
7. Make the Sauce
