Preparation

• Heat 4 quarts high-heat oil in a large stockpot over medium-high heat until 375ºF. Prepare the breading and cut the onion.
• Place 1 cup 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. Set aside about ¾ cup of the flour mixture.
• In a medium bowl, whisk together 2 large eggs, ½ cup buttermilk or milk, and resulting ¼ teaspoon kosher salt.
• Trim the stem end of the sweet onion and peel away the outer skin. Place the onion root-side up on the cutting board.
• Insert the tip of the knife about ½ inch below the root and make cuts. Repeat until you have 16 sections but the root is still intact.
• Flip the onion to reveal the cuts and open it like a flower. Sprinkle reserved flour over the onion.
• Gently transfer the onion into the egg mixture, then back into the flour mixture, making sure all petals are well coated.
• Line a baking sheet with wire rack and paper towel.
• When the oil is ready, lower the breaded onion into the oil cut-side up. Fry until deep golden brown, about 4 minutes, then flip and fry for another 3 to 4 minutes.
• Remove from oil using the spider, letting excess oil drip back into the pot. Place on paper towels and sprinkle with remaining kosher salt. Let cool before serving.