Blooming Onion

Cut the top off the onion. Place it cut (flat) side down, and using a sharp knife, make 4 equal cuts down the sides leaving at least 1 centimetre from the top.

Then slice 3 equal cuts in each quarter, still leaving at least a centimetre from the top. Turn over and gently coax the petals apart with your fingers.

Combine flour, cayenne pepper, paprika, oregano, salt, garlic powder, and black pepper in a large bowl and mix together.

Lift the onion out of the milk mixture, turn cut side down to allow excess milk to drip out, and then place cut side up into the flour mix, and sprinkle flour into petals making sure to cover each petal. Shake out the excess flour and then repeat the process by dunking in the milk and then the flour again. This is called a double dip. Make sure to shake out the excess milk and flour. Repeat with the rest of your onions.

Mix the eggs and milk together in a separate bowl and place the onion in the mixture cut side down. Note: In the photo I have place the onion cut side up instead of down. It doesn't really affect it...

Place your onions on a plate and place in your freezer and leave until frozen (at least an hour).

Add enough oil to your fryer to ensure the onion has enough room to float to the top. Preheat your oil to 190°C. When the oil is ready, place a single onion cut side down using a slotted spoon to support the onion whilst lowering it into the oil. Cook for 2 to 3 minutes and then gently turn the onion over and allow to fry for a further 2 to 3 minutes or until golden brown. Place on paper towels and allow the oil to drain off. Sprinkle with a little salt.

To oven bake instead of deep frying, preheat oven to 190°C Place the onion onto a baking sheet. Lightly spray the entire onion with nonstick spray and put it in the oven for about 18 minutes, or until golden brown. Serve with a dipping sauce of choice.