Beer batter (for Onion blooms)

In a large mixing bowl, combine 1 cup of flour and 1/2 cup of cornstarch, then add garlic salt, paprika, and pepper to taste, whisking the dry ingredients together until evenly blended.

Gradually pour in one cup of cold beer while whisking continuously, incorporating it into the dry ingredients until a smooth, lump-free batter forms.

Continue whisking the batter until it reaches a consistency that coats the back of a spoon; if it is too thick, add a small splash of beer to loosen it slightly.

Place the batter in the refrigerator to rest and allow the carbonation from the beer to create a lighter, more aerated coating.

While the batter rests, prepare your onion bloom by peeling the onion, cutting it into a flower shape, and separating the petals gently without breaking them.

Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C), ensuring there is enough oil to fully submerge the onion bloom.

Remove the batter from the refrigerator, dip the prepared onion bloom into it root-side up, and use a spoon or your hands to work the batter thoroughly between all of the petals.

Carefully lower the battered onion bloom into the hot oil petal-side down and fry until the coating is golden brown and crispy, then drain on paper towels before serving.