Serves 4–6

• 2 eggs
• 1 cup milk
• 1 1/2 cups flour
• 1 1/2 Tbsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 large sweet onion

 Honey-Mustard Dipping Sauce

• 1 cup mayonnaise
• 1/2 cup honey
• 1/2 cup mustard
• 1/2 cup pickle relish
• 1/2 tsp garlic powder
• 1/2 tsp salt
• dash pepper

Tangy French Dipping Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 2 Tbsp prepared white horseradish
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin

To prepare the dipping sauces, mix each sauce’s ingredients in a bowl and set aside.

Beat the eggs and milk in a large bowl.

Mix the flour with the seasonings in another large bowl.

Slice the pointed tip of the onion off, leave the root intact, and remove the outer layers. Turn the onion onto the cut side, with the root side up. Make slices from just below the root to the tip of the onion. Try and fit 16 slices in all.

Place the onion in the bowl with the flour mixture. Coat it well with the flour, gently separating the onion petals to get the flour into all the grooves. Shake off excess flour.

Place the onion in the bowl with the egg mixture and coat the entire onion well, gently getting in between the onion petals. Then coat the onion fully in the flour mixture again. Place the onion in the fridge.

Pour oil into a pot large enough to fit the onion with room to grow and heat to 350°F (175°C).

Gently place the onion, root-side up, in the heated oil. Fry for 3 minutes, then carefully flip the onion over. Fry for another 7–8 minutes, until it’s beautifully golden.

Remove from the pot and place on a rack or paper-towel-lined dish.

Serve immediately with the dipping sauces.