Preparation Steps

• Peel the onion and slice off the top. Place the onion cut-side down. Starting 0.5 inch from the root, make downward cuts to create 12 to 16 petals, stopping before you cut through the root so the petals stay attached.
• Turn the onion over and gently separate the petals to open it into a 'bloom.' Soak the prepared onion in ice water for 10 minutes to help the petals open fully, then drain and pat dry.
• In a shallow bowl mix 1.5 cups flour, paprika, cayenne, garlic powder, onion powder, salt and black pepper. In another bowl whisk eggs and milk together. Place panko breadcrumbs in a third bowl.
• Coat the onion thoroughly with the seasoned flour, shaking off excess. Dip the floured onion in the egg wash, making sure to get between the petals, then press into panko breadcrumbs to coat evenly. For extra crunch repeat the egg wash and panko step.
• Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the coated onion into the hot oil with the root end up. Fry for about 3 to 5 minutes, then flip and fry an additional 3 to 5 minutes until golden brown and crisp.
• Remove the onion with a slotted spoon and drain on a wire rack or paper towels. Let cool for a few minutes before transferring to a serving plate.
• Sprinkle with chopped parsley and serve warm with your favorite dipping sauce (ranch, spicy mayo or the classic Outback-style sauce).