Blooming Onion

Mix milk and egg into a dipping liquid, and the flour, starch, and salt into a dredge mix.

Shave onion’s head and place on the bottom. Cut the onion vertically face down, keeping the roots up top.

Soak onion in the dipping liquid, then cover well with the dredge mix. Rest for at least 10 minutes in the fridge to make sure coating sticks to the onion.

Fry in canola at 350ºF until golden crispy.

Rest 10 minutes.

Fry again until dark brown.