Start by carefully peeling the onions, then slice off the top and bottom to create a stable base. Cut each onion into petal shapes without fully separating them from the base.

Set up three separate bowls: one with flour, a second containing beaten eggs, and the third with seasoned panko breadcrumbs.

Begin the coating process by taking an onion petal and dipping it into the flour, then into the beaten eggs, and finally roll it in the seasoned panko.

If frying, heat oil in a deep skillet over medium-high heat until it reaches about 350°F. Add the coated onion petals and fry for 3–5 minutes.

Once the blooming onions are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil.

Transfer your biting-sized blooming onions to a serving platter and arrange a variety of dips nearby.