# How To Make:
01 - Whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Cover and refrigerate until ready to serve.
02 - Peel the onion and trim 1/2 inch off the top (stem end), leaving the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make downward cuts all around the onion to create 12–16 sections (petals), being careful not to cut through the root. Turn onion over and gently separate the petals.
03 - Whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in a large bowl.
04 - Beat eggs with milk in a separate bowl until well combined.
05 - Dredge the onion in the flour mixture, making sure to coat between all the petals. Shake off excess.
06 - Dip the onion into the egg mixture, ensuring it penetrates between all the petals.
07 - Coat the onion again in the flour mixture, pressing lightly to adhere the coating. Shake off excess.
08 - Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F.
09 - Using a slotted spoon or spider, carefully lower the onion, cut-side down, into the hot oil. Fry for 6–8 minutes, turning occasionally, until golden brown and crispy.
10 - Remove the onion from the oil and drain on paper towels. Season lightly with salt while hot.
11 - Serve immediately with the creamy dipping sauce on the side.
