1 cup all-purpose flour
1 tsp sweet paprika
1 tsp cayenne
1 tsp garlic powder
Kosher salt and cracked black pepper (to taste)
2 cups milk
1/2 cup mayonnaise
1/4 cup ketchup
1 tbsp sriracha
1 tsp honey
Fill a large Dutch oven or other heavy bottom pot a little less than half the way up with vegetable oil. Place over medium heat and bring to 360°F.
Place the onion on a cutting board and cut one end of the onion off, leaving the root end attached. Peel the onion skin off and discard. Place the onion cut side down and begin to cut starting about a 1/2-inch from the root, down toward the cutting board. After each cut, rotate the onion clockwise and cut another slit about 1/4-inch from the first cut. Repeat until you have cut the onion all the way around. Depending on the onion, you should have about 12 to 16 slits. Set the onion aside and make your coating.
Combine the flour and spices into a large bowl and season with salt and pepper. In a separate bowl, whisk together the eggs and milk.
Coat the outside of the onion with the flour mixture and gently pull back some layers to coat between the layers of the onion. Shake off any excess flour from the onion and then place into the egg and milk mixture. Make sure all of the onion is coated but let any extra liquid drain off. Then place the onion back into the flour mixture to coat again. Shake off any excess.
Slowly and carefully place the onion into the hot oil. Root end down and fry for about 3 minutes, flip the onion so that the top is in the oil and fry for another 3 to 4 minutes until crispy and golden brown. Remove to a paper towel lined plate to drain. Season with a little more salt right out of the fryer.
To make the sweet and spicy dipping sauce, combine mayonnaise, ketchup, sriracha, and honey in a bowl and season with salt and pepper.
Place in a small dipping bowl. Place the onion on a platter and place the dipping bowl filled with the sauce in the center of the onion.
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