Directions

1. Trim onion stem end and peel, leaving root end intact.
2. Place onion root-side up and cut into 12 to 16 wedges without cutting through the root.
3. Turn onion over and gently separate petals.
4. Mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
5. Whisk eggs and buttermilk in another bowl.
6. Coat onion in seasoned flour, dip in buttermilk mixture, then coat again with flour.
7. Chill 15 minutes while oil heats to 350 degrees F.
8. Fry onion root-side up, then turn carefully, until golden and crisp, 6 to 8 minutes total.
9. Drain well.
10. Mix mayonnaise, ketchup, horseradish or hot sauce, and paprika for dipping.