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1
Trim root end of 1 onion flush and cut 1/2-inch slice from opposite end.
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2
Repeat procedure with remaining onion.
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3
Stand 1 onion on cutting board, root end up, and with tip of a paring knife inserted just outside of root base, make vertical cuts through onion at 1/4-inch intervals, rotating through onion as you go and leaving root end intact.
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4
Repeat procedure with remaining onion.
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5
Turn onions root end down and gently open cuts to form chrysanthemum shape.
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6
In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375F.
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7
Put milk and flour in 2 separate small bowls and season flour with salt.
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8
Put bread crumbs in a bowl.
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9
Working with 1 onion at a time, dip onions into milk, spooning milk over centers to moisten and letting excess drip off.
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10
Dip onions into flour, spooning flour into centers to coat and gently shaking off excess.
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11
To remaining milk in bowl add egg, beating with a fork until combined well.
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12
Working with 1 onion at a time, dip onion into egg mixture, spooning egg mixture into centers to coat.
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13
Roll onions into bread crumbs, sprinkling bread crumbs into centers an gently shaking off excess.
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14
Fry onions, 1 at a time, in oil until golden brown, about 5 minutes, returning oil to 375F between onions.
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15
Transfer onions as fried to brown paper to drain.
