Prepare the onion: Peel the onion, leaving the root end completely intact. Place it root-side down on a cutting board. Using a sharp knife, make a cut from the top down to about 1.5 cm from the root. Repeat this cut all around the onion, creating 12–16 even wedges. Gently use your fingers to separate the outer petals. You should hear a slight squeak as they loosen.

Soak and season the milk: In a large bowl, whisk together the milk and egg until well combined. Submerge the cut onion completely. You’ll see the petals open slightly in the liquid. Cover and refrigerate for at least 30 minutes. This step makes the petals pliable and helps the coating stick.

Make the seasoned flour: In a separate large bowl, whisk together the plain flour, paprika, cayenne pepper, garlic powder, oregano, salt, and black pepper. The mixture should smell warm and slightly spicy, with a deep red hue from the paprika.

Coat the onion: Remove the onion from the milk mixture, letting any excess drip off. Place it cut-side down into the seasoned flour. Use a spoon to generously sprinkle flour between every petal. Lift the onion, shake off the excess flour, and place it on a plate. The petals should look thickly coated, like a dusty blossom.

Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or a deep fryer. Heat it to 190°C (375°F). You’ll know it’s ready when a pinch of flour sizzles immediately on the surface.

Fry the onion: Carefully lower the onion into the hot oil, cut-side down. Use a slotted spoon to gently baste the top petals with hot oil. Fry for 3–4 minutes, until the base is a deep, rich golden brown. You’ll hear a steady, satisfying sizzle.

Flip and finish: Using two large spoons or tongs, carefully flip the onion over. Fry for another 3–4 minutes, until the petals are evenly golden and crisp. The kitchen will smell wonderfully savoury and toasty.

Drain and serve: Lift the onion from the oil and place it on a plate lined with kitchen paper. Let it rest for 2 minutes. This allows the steam to escape and keeps the petals crunchy. Serve immediately with the dipping sauce.