Blooming Onions

Trim about 1/2 inch off the top of the onion and peel it clean.

Place the onion root-side down. Cut it into 12–16 vertical sections, stopping 1/2 inch from the root to keep it intact.

Gently separate the petals without breaking them apart.

In a bowl, mix flour, paprika, garlic powder, cayenne, salt, and black pepper.

In another bowl, whisk eggs and milk until smooth.

Coat the onion in the flour mixture, then dip in the egg mixture. Repeat once for an extra-crispy crust.

Heat oil in a deep pot to 350°F (175°C).

Lower the onion carefully into the oil with tongs or a slotted spoon. Fry for 3–4 minutes until golden and crisp.

Remove and drain on paper towels.

Serve hot with tangy sauce — like spicy mayo or creamy ranch.