Some batter falls off during deep fry I have been trying to replicate a bloomin' onion, but it seems that I can never keep the batter on the onion during the frying process. It doesn't completely fall off, but it is definitely not the same as what I see in restaurants.

I usually do a mixture of 2 eggs and a cup of milk for the wet and flour with spices for the dry. I dip in the wet first, then dry, wet again, then dry again. I fry it at 350, but when the time suggested (6 minutes) is up, I pull it out and it just seems to crumble off half the time.

Could it be that my oil is not the correct temperature? Am I leaving it in for the incorrect amount of time?

I am trying to follow the recipe found on food network's site.

Edit: As suggested by @Satanicpuppy I will try coating it in the flour mixture first, giving it a total of five dredgings. I will update this once I try it again if that is the solution.
From Alton Brown's I'm Just Here for the Food (p. 99): "The number one reason breadings fail (fall off) is too much primer coat (flour). There is nothing to hold the layers together so they unzip from each other and your breading is floating free in the fryer..."

If you're going to use a three-stage breading process, which is what you've described, you need to make sure to shake off as much of the initial flour layer as possible.  Dry flour doesn't stick to itself very well, so if a too-thick initial dredging creates clump-like layers of flour that aren't well moistened, in the relative violence of the fryer the dry interior of those clump-like layers will separate from each other and your breading will flake off.

For "bloomin' onions," the process I've seen wasn't a three-stage one like you describe.  Rather, the onions were stored/soaked in milk (because soaking in a slightly acidic liquid mellows the onions -- water should be as effective, and soaking may not be necessary at all), and, as needed, pulled out, shaken free of excess liquid, and generously dredged in seasoned flour.