Cut off the top of onion and peel off the outer layer. Place the onion cut side down and make cuts into the onion about 1/2 inch from the top roots. Do this all around the onion to create the petals. Now flip the onion over and gently pull apart the petals. If you need to slice them a little more here you can. Optional: use a melon baller to remove the center area so you can add a dipping sauce cup later. Be sure not to cut down too far otherwise your onion could fall apart.

In a large bowl mix together the flour, cayenne, oregano, garlic salt, cummin and pepper. Place the onion cut side down into the flour, place a plate over the top of the bowl and give it a few shakes. Flip the onion over and take care to make sure flour gets in between each of the petals. In another large bowl whisk together the eggs and milk. Shake off any excess flour. Dunk the onion, cut side down, into the egg mixture. Flip it over and take care to get the egg mixture gets in between each petal (this is serious guys!). Now place the onion back in the flour mixture and coat it once again. Taking care to… well, you get it by now.

Pour enough oil in a large pot or deep fryer so that the onion could float. Heat the oil to 375°F. Fry the onion, cut side down in the oil for 3 minutes then carefully flip the onion and allow it to fry for an additional 3 minutes. Remove to a plate covered in paper towels and shake a little salt over the top.