*ingredients
°1 white onion
°2 1/2 cups all-purpose flour
°2 tablespoons of 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 liter vegetable oil
°Chipotle, Thousand Island or other optional dipping sauce
*directions
In a medium bowl, combine flour, spices, salt and pepper. the reserve.
In another medium bowl, whisk together eggs and milk until combined. Sit aside.
Cut an inch off the pointed end of the onion, leaving the other end of the root intact. Then remove the paper skin.
Placing onion cutting side down on board. Starting at ¾ inch from the root, cut vertically down to the board with a sharp knife.
Repeat the vertical cuts down 1/2 inch on the edge, being careful not to overlap the previous cuts. You should get 10-15 cuts total.
Flip the onions and gently open the "petals" of the onion with your fingers so that they resemble a flower. Sit aside.
Dip the onions into the reserved flour mixture to cover completely.
Gently dip in the reserved egg mixture to cover it completely. For best results, allow the onions to soak in the mixture for 10 minutes.
Return the onions to the flour mixture again and cover completely.
Place the onions in a plate and freeze for 30-60 minutes, until firm.
Fill a deep fryer or medium saucepan with 3 inches of oil and heat it to 350°F. Place a paper towel on the plate and set aside.
Fry onions for 3-4 minutes until golden brown. Then flip it with a perforated spoon and cook for a few more minutes until golden brown.
Transfer the onions to a prepared dish. Serve with an optional sauce and enjoy!
