Cut just the top off an onion and place it cut-side down.
2. Step
Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
3. Step
Flip the onion over and coax apart its layers (or “petals”).
4. Step
Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
5. Step
Place a piece of cheese in between all of the onion petals.
6. Step
Freeze the onion for 1 hour.
7. Step
In a medium bowl, whisk together the milk and the eggs.
8. Step
In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
9. Step
Place the onion in the wet mixture, turning it until every petal is coated.
10. Step
Place the onion in the dry mixture, coating every petal.
11. Step
Coat the onion in the egg wash and dry mixture one more time.
12. Step
Place onion in the freezer for 20 minutes.
13. Step
Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
14. Step
With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
15. Step
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
