To flower an onion, slice 1” off of the top of the onion, leaving the root end intact. Remove the papery skin. With a sharp chef’s knife, make slices from the center of the onion outwards, cutting down to about 1/2” from the root end. Your cuts should look like the spokes of a wagon wheel. Make a total of 16 cuts, spaced evenly. Gently spread out the pieces of onions.
Place Seasoned Flour in a large, shallow container. (A large mixing bowl or basin works well)
In a large bowl beat together egg and milk; set aside.
Thoroughly coat flowered onion in Seasoned Flour, shaking off excess.
Coat onion in egg wash; thoroughly cover onion in Seasoned Flour again, shaking off excess.
Refrigerate coated onion for 30 minutes.
Preheat oil in a deep fryer to 350°F.
Deep fry in 350°F. oil for 10 minutes; drain on paper towels or a brown paper bag. Serve hot with dipping sauce.
Stir together dipping sauce ingredients, cover and refrigerate until needed.
Serving Size 1