- 1 large sweet onion
- 2 ½ cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon ground cumin`
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 large eggs
- 1 cup milk
- Salt and pepper to taste
- Oil for frying
- Slice the onion to make it bloom. Start by cutting off 1/2 inch from the top of the onion, then peel the outer skin from the onion.
- Place the onion cut-side down. Starting about 1/2 inch from the root, make a downward cut all the way through to the cutting board. Repeat to make four evenly spaced cuts around the onion. Make 2 additional cuts between each section until you have 12 evenly spaced cuts.
- Turn the onion over and set aside for 5 minutes to allow the petals to relax. Prior to breading, use your fingers to gently separate the outer pieces.
- Whisk the flour, paprika, cayenne, cumin, thyme, and oregano in a large bowl. In a medium deep bowl, whisk the eggs, milk, and 1 cup water.
- Place the onion in a clean bowl, cut-side up, and pour the flour mixture on top. Using a large spoon to coat the onion with the flour mixture, especially between the onion petals. Turn the onion over and pat off the excess flour. Reserve the bowl of flour.
- Transfer the onion into the egg mixture and coat evenly. Remove and let the excess drip off, then transfer back into the reserved flour mixture and repeat the flouring process.
- Place the onion into the refrigerator.
- Preheat the air fryer for 10 minutes to 350ºF.
- Remove the onion from the refrigerator and spray generously with cooking oil (vegetable or olive).
- Transfer the onion cut side up into the fryer basket.
- Set the timer for 25 minutes and cook. Spray the onion with the cooking oil 2-3 times as you cook it fully.
- Remove the onion from the basket and season with salt and pepper.
- Serve with a dip.