Add about an inch of oil to a heavy-bottomed pan. Place it over medium heat.

Line a small sheet pan or large plate with paper towels and set aside.

Add the flour, cornmeal, sugar, baking powder, salt, pepper, garlic powder, and paprika to a large bowl. Mix to combine.

Add the cold milk and lemon juice to the bowl and stir until combined.

Add the diced onions and green onions to the bowl and quickly stir to combine.

Carefully spoon a heaping tablespoon of batter at a time into the hot oil. Avoid overcrowding the pan, making sure there’s space between each spoonful. You will need to do this in multiple batches.

Fry for 3 to 4 minutes per side, depending on how large the spoonful is, before flipping and frying for another 3 to 4 minutes or until the batter is crispy and golden.

Transfer the fried onion fritters to the paper towels to drain any excess oil and continue to fry the rest of the batter. Serve immediately as is or with a dip of your choice.