Ingredients:1 large onion, such as a vidalia onion.
1 1/2 cups flour
2 tsp paprika
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
2 eggs
1 cup milk
oil for frying
Directions: Mix flour, paprika, oregano, cumin and pepper into mixing bowl. Then mix eggs and milk into another. Cut the top off the hairy end of the onion and peel back the outermost layer. Slice from one side to another through, ALMOST to the bottom, but not cutting all the way through. Then turn it the other direction and make the same incision going the opposite direction, such as a plus sign. Then, slice two more times through the middles of each of the four sections, and if you can, twice more through the remaining sections to create somewhere around half inch wide slices, ending with anywhere from 12-18 sections. Remember to be careful not to cut all the way through the bottom. Slowly begin peeling back the layers, working your way inward until you have spread open as far as you can. If a section breaks, that's okay, once cooked, you won't even be able to tell! Then, sprinkle a dusting of the flour mix over the onion, making sure to get each section, turn it over and shake off any excess flour. Then, holding it carefully, so as not to let it fall apart, dip the whole onion into the wet mixture, making sure to cover the whole thing. Then remove and allow excess liquid to drip off. Place the whole onion into the dry mixture and scoop dry ingredients over the whole thing until covered. Heat a pot of oil or use a deep fryer. If using a saucepot, use enough to cover the onion and heat the oil on medium-high for a few minutes prior to frying to allow it to be even tempered. Then, place the onion in the oil, making sure it is completely submerged. Cook for 7-10 minutes. It should float. Remove from heat and place on paper towels upside down to drain the excess grease. Flip back over and serve with your favorite dipping sauce! Enjoy!
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