INGREDIENTS
1 large white onion
2 1/2 cups all-purpose flour
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon oregano
salt and pepper to taste
2 large eggs
1 1/2 cups milk
1 quart vegetable oil
Chipotle, Thousand Island or other dipping sauce optional
INSTRUCTIONS
In a medium bowl, combine flour, spices, salt and pepper. Reserve.
In another medium bowl, whisk together eggs and milk until combined. Set aside.
Cut off ½-inch from the pointy end of the onion while leaving the other end of root intact. Then remove the papery skin.
Place the onion cut-side down on a cutting board. Starting ¾-inch from the root, cut vertically downward all the way to the board using a sharp knife.
Repeat vertical cuts downward about 1/2-inch apart on the edge, taking care not to overlap with previous cuts. You should get 10-15 cuts in total.
Turn the onion over and gently open up the “petals” of the onion with
