Categories: Appetizers

Ingredients

• 1 large sweet onion
• 3/4 cup quick-mixing flour
• 3/4 cup cornstarch
• 1 tbsp. each kosher salt, granulated garlic, and ground cumin
• 1 tbsp. smoked paprika or chili powder
• 2 tsp dried thyme
• 1 tsp each dried oregano and cayenne pepper
• 1 cup whole milk
• 1 egg
• Canola oil
• Salt to taste

Directions

1. Prepping onion: Going through the blossom end, cut a 1-inch-diameter hole from the center of the onion, cutting up to, but not going through the root end.

2. Slicing up to, but not going through the root end, quarter the onion from the blossom end, and slice each quarter into thirds.

3. Whisk together flour, cornstarh, 1 tbsp. salt, garlic, cumin, paprika, thyme, oregano, and cayenne in a bowl. Whisk together milk and egg in a second bowl.

4. Coat onion in flour mixture; shake off excess. Dip into milk mixture; let excess drip off. Return onion to flour mixture; shake off excess. Chill onion while heating the oil.

5. Heat 3 inches oil in a large pot to 375. Carefully add onion, cuts side down, and fry 3 minutes, maintaining oil temp of 350. Carefully flip onion and fry 3 minutes more.

6. Transfer onion to a paper-towel-lined plate to drain; season with salt and serve with your favorite dipping sauce.

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