Instructions

Dipping Sauce

1. Allow to cool 1-2 minutes and serve with some spicy dipping sauce!
2. In a small bowl, combine ingredients and whisk together.
3. Place in the refrigerator overnight to allow the flavors to draw through.

Onions

1. In a medium sized bowl, whisk together the egg and the milk.
2. In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
3. Slice 1/2-an inch off the top of the onion and peel, leaving the root on the bottom of the onion to hold it together. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into eighths. Repeat this until you have cut the onion into 16 sections.
4. Place in an ice bath 3-4 hours or overnight to let the onion bloom.
5. Heat oil in a deep fryer to 350 degrees F.
6. Spread the petals of the onion apart and dip the onion in the milk mixture. Then coat it with the dry ingredients.
7. Place in the refrigerator while the oil is heating.
8. Separate the petals and sprinkle the dry coating between them.
9. Place the battered onion in the hot oil and fry until golden brown, about 10 minutes.
10. Remove to a paper towel-lined sheet tray and season with salt and pepper.