Blooming Onion

1 large white onion
2½ cups all-purpose flour
½ tsp SIDS CRAZY SALT
2 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
½ tsp oregano
SIDS SALT & PEPPER to taste
2 large eggs
1½ cups milk
1 litre rice bran oil
Chipotle, Thousand Island or other dipping sauce

In a medium bowl, combine flour, SIDS CRAZY SALT, spices, SIDS SALT & PEPPER. Set aside.
In another medium bowl, whisk together eggs and milk until combined then set aside.
Cut off 1 cm from the pointy end of the onion while leaving the other end of root intact. Remove the papery skin.
Place the onion cut-side down on a cutting board. Starting 2 cm from the root, cut vertically downward all the way to the board using a sharp knife.
Repeat vertical cuts downward about 1 cm apart on the edge, taking care not to overlap with previous cuts. You should get 10-15 cuts in total.
Turn the onion over and gently open up the "petals" of the onion with your fingers until it resembles a flower. Set aside.
Dip the onion into reserved flour mixture to cover completely then gently shake off excess flour.
Gently dip into reserved egg mixture to cover completely. For best results, let the onion soak in the batter for 10 minutes.
Return onion to the flour mixture one more time and cover completely.
Fill a deep fryer or medium saucepan with 8 cm of oil and heat to 176°C. Line a plate with paper towel and set aside.
Place the onion on a plate and freeze for 30-60 minutes to set.
Fry onion for 3-4 minutes until golden brown. Then turn it over using a slotted spoon and cook several minutes more until golden brown.
Remove onion to a prepared plate. Serve with optional dipping sauce and enjoy.