- In a medium bowl, combine the flour, paprika, cayenne pepper, garlic powder, oregano, salt, and pepper. Set this mixture aside.
- In another medium bowl, whisk together the eggs and milk until well combined. Set aside.
- Cut off ½-inch from the pointy end of the onion, leaving the other end (root) intact. Remove the papery skin.
- Place the onion cut-side down on a cutting board. Starting ¾-inch from the root, make vertical cuts downward all the way to the board using a sharp knife, about 1/2-inch apart. Repeat this process to create 10-15 cuts in total.
- Turn the onion over and gently spread open the “petals” with your fingers, creating a flower-like shape. Set the onion aside.
- Dip the onion into the reserved flour mixture, ensuring it’s covered completely. Gently shake off the excess flour.
- Dip the onion into the reserved egg mixture to cover it completely. For better results, let the onion soak in the batter for 10 minutes.
- Once again, coat the onion in the reserved flour mixture, ensuring complete coverage.
- Place the onion on a plate and freeze for 30-60 minutes to set.
- Fill a deep fryer or a medium saucepan with about 3 inches of vegetable oil and heat it to 350°F (175°C).
- Line a plate with paper towels and set it aside.
- Carefully fry the prepared onion in the hot oil for 3-4 minutes until golden brown. Then turn it over using a slotted spoon and fry for several more minutes until uniformly golden brown.
- Remove the fried onion from the oil and place it on the prepared plate to drain excess oil.
- Serve the Blooming Onion with your preferred dipping sauce (chipotle, Thousand Island, etc.) and enjoy this delicious appetizer!
