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 board.

Repeat to make four evenly spaced cuts around the onion. Make 3 additional cuts between each section until you have 16 evenly spaced cuts.

In a mixing bowl, whisk flour, paprika, cayenne, cumin, thyme, oregano, Kosher salt and white pepper.

In a separate medium deep bowl, whisk together eggs, milk, and 1 cup water.

Place the onion in a clean bowl, cut-side up, spoon flour mixture over the onion being mindful to get in all the nooks and crannies. If parts re left bare, the wet batter won't stick. Tap off excess flour and reserve.

Cut side down, dredge floured onion in the wet ingredients, pull up and return to flouring mixing bowl, spooning flour over the top again.

Place the onion into the refrigerator for about 10 minutes to let is set. Meanwhile, prepare the frying oil.

In a high sided Dutch oven or deep fryer, heat vegetable or peanut oil to 400 degrees.

Remove the onion from the refrigerator and shake any excess flour from the onion (it will burn in the oil while frying).

Using a wire skimmer lower the onion, cut side down, into the oil. Oil temperature will fall, maintain at 350 degrees for duration of cooking.

Fry until golden brown, about 8-9 minutes, turning halfway through so the root side is down.

Remove onion using your wire skimmer and drain on paper towels.

Serve hot with dipping sauce.

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