Preparation Steps

• Heat 4 quarts high-heat oil in a large stockpot over medium-high heat until 375ºF. Meanwhile, prepare the breading and cut the onion.
• Place 1 cup of all-purpose flour, 1 tablespoon paprika, 2 ½ teaspoons kosher salt, ¾ teaspoon cayenne pepper, 1 teaspoon dried oregano, ¾ teaspoon ground cumin, ¾ teaspoon garlic powder, and ½ teaspoon black pepper in a large bowl and whisk to combine. Remove and set aside about ¾ cup of the flour mixture; keep the remaining in the bowl.
• Place 2 large eggs, ½ cup buttermilk or milk, and the remaining ¼ teaspoon kosher salt in a medium bowl and whisk to combine.
• Trim ½ to ¾ inch of the stem end from the large sweet onion, peel the outer skin, and place root-side up on the cutting board.
• Insert the knife tip about ½ inch below the root and cut down towards the board. Spin the onion and repeat the cut. Do this until you have 16 sections, keeping the root intact.
• Flip the onion to reveal cuts and spread them to open like a flower. Use the knife tip to slice any stuck pieces in the center.
• Coat the onion with the flour mixture, dusting off excess flour.
• Transfer the onion into the egg mixture, then back into the flour mixture ensuring it's well coated.
• Line a baking sheet with a wire rack and top it with a paper towel.
• Carefully lower the breaded onion into the oil cut-side up, frying until golden brown, about 4 minutes per side.
• Remove the onion from the oil and let it drain on paper towels. Sprinkle with remaining kosher salt and let cool for 5 minutes before serving.