Deep Fried Blooming Onion

The first time I had this at the restaurant
I knew that I'd be spending a lot of time
trying to come up with the recipe for it.

Ingredients:
1/3 cup cornstarch, more if-needed
1 1/2 cups flour
2 teaspoons Garlic, minced
2 teaspoons Paprika
1 teaspoon salt
1 teaspoon pepper
24 oz beer
4 Vidalia Sweet Onion.
flour as needed
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Directions:
Cut about 3/4" off top of onion and peel.
Cut into onion 12 to 16 vertical wedges
but do not cut through bottom root end.
(There is a kitchen gadget that does that.)
Remove about 1" of petals from center of onion.
Dip onion in seasoned flour and remove excess by shaking.
Mix cornstarch, flour and seasonings until well blended.
Separate petals to coat thoroughly with batter.
Gently place in fryer basket
and deep-fry at 375 to 400 for 1-1/2 minutes.
Turn over and fry 1-1/2 minutes longer,
or until golden brown.
Drain on paper towels.
Place onion upright in shallow bowl
and remove center core with a
circular cutter or apple corer.

Serve hot with Creamy Chili Sauce.