Blooming Onion

1. Add enough vegetable oil to fill a large, heavy pot about halfway. Heat the oil to 350° F.
2. Trim 1/2 inch from the stem end of the onion. Peel the onion. Place the onion root-side up on a cutting board. Starting about 1/2 inch from the root end, cut downward through the onion to make 4 evenly spaced sections while leaving the root intact. Cut each section into 4 wedges (stopping 1/2 inch from the root) to create 16 petals. Turn the onion over, and gently separate the layers to form petals.
3. In a medium bowl, whisk together the flour, paprika, salt, garlic powder, onion powder, black pepper and cayenne pepper (if using). In a second bowl, whisk together the buttermilk and eggs.
4. Carefully and evenly dip the onion into the buttermilk mixture. Then, coat it with the seasoned flour. Sprinkle flour between the petals to ensure that the onion is evenly coated. Shake off any excess flour. Repeat the buttermilk and flour process one more time.
5. Using tongs or a large slotted spoon, carefully lower the onion cut-side down into hot oil. Fry for 3 to 4 minutes. Carefully turn the onion. Fry for 2 to 3 more minutes, or until golden-brown and crisp.
6. Drain the onion upside-down on a plate lined with paper towels. Season it with additional salt, if desired. Serve warm with your favorite dipping sauce.

Per Serving: Calories: 460, Fat: 29 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 1,280 mg, Carbohydrates: 42 g, Fiber: 2 g, Protein: 8 g. *Nutrition values are estimates, and they may vary based on the amount of oil absorbed during frying.