Begin by slicing off the top of the onion and peeling away the outer skin. Position the onion root-side down and make 4 vertical cuts, ensuring that the root remains intact. Continue making cuts between the segments until you achieve 16 evenly spaced petals.
Gently immerse the onion in ice water for 10 minutes to encourage the petals to open, and then pat it completely dry.
In a large mixing bowl, combine the flour, smoked paprika, garlic powder, dried oregano, salt, and black pepper and whisk them together.
In another bowl, whisk the eggs and whole milk together until well blended.
Take the onion and dip it into the flour mixture, making sure that each petal is coated. Next, dip it into the egg wash, then coat it thoroughly in the flour mixture a second time.
Heat vegetable oil in a deep pot to 375°F. Carefully lower the onion into the hot oil, with the root-side facing up.
Fry the onion for 3 minutes, then carefully flip it and fry for an additional 3 minutes, or until it turns golden brown and crispy.
Once cooked, drain the onion on paper towels and serve warm, paired with a spicy dipping sauce.
