Make a tiny slit across the tip (not the root) of your onion and peel the brown shell away.

Place the onion with the root facing up. With a knife, begin slicing around 1/2 inch away from the root in a circular motion. You should be able to create 12-16 even slices depending on the size of your onion.

Flip the onion and gently spread out the petals.

In one bowl combine flour, paprika, cayenne pepper, oregano, garlic powder and salt & black pepper. In a second, combine eggs and milk.

Place the onion in the dry mix, spread out the petals and thoroughly coat, ensuring you coat as much of the onion/petals as possible. Shake away excess flour, then place into the wet mix. Coat again, ensuring you get right in between the petals. Allow excess to drip off then place back into the flour. Coat once again, ensuring you thoroughly coat each petal, carefully spreading them out as needed and shaking out any excess so the petals don't clump together. This is a tedious process but worth it to ensure each petal has a good coating and also don't all stick together.

In a suitably sized pot, heat up enough oil to cover the depth of the onion. You want to get it to about 350F/180C. Drop a petal in and if it vigorously sizzles, you're good to go. Using a ladle, slowly and carefully drop in your onion root side up. Allow to fry for around 2-3mins, then very carefully flip it over. It's ready to flip when the very tips of the petals begin to lightly char.

Continue frying until deep golden and visibly crispy all over. Depending on the size of your onion it should take around 6-10 minutes until done. You don't want to pull it out early as the batter with taste flakey/powdery, so ensure it's a deep golden colour before it comes out. Try and keep it submerged in the oil throughout and keep it on a high heat to try and maintain the oil temp as best possible.

Place upside down on a paper towel to drain. Flip then sprinkle another pinch of salt. Serve with your favourite dip!