SPICY MAYO

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1 cup(184 g) mayonnaise

1 tablespoon (11 g) garlic powder

1 tablespoon lemon juice

2 teaspoons (38 g) whole-grain mustard

2 teaspoons (9 g) Worcestershire sauce

2 teaspoons (11 g) Aleppo pepper

1 teaspoon (3 g) chipotle powder

1 teaspoon (3 g) jalapeno powder

Salt and pepper to taste

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WET DIP

1 cup (215 g) milk

½ cup (103 g) buttermilk

2 eggs

2 teaspoons (13 g) fine sea salt

2-3 teaspoons (15 g) jalapeno powder

1 tablespoon (11 g) garlic powder

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FLOUD DREDGE

1.5 cups (225 g) all-purpose flour

1.5 tablespoons (6 g) corn starch

1 tablespoon (10 g) garlic powder

2 teaspoons (6 g) smoked paprika

1 teaspoon (3 g) chipotle powder

1 teaspoon (2 g) coriander powder

2.5 teaspoons (15 g) fine sea salt

Oil for frying

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ONION

Large and perfectly round sweet onion

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1. Spicy Mayo: In a small bowl, add and whisk all the ingredients until well combined.

2. Cut the top of the onion off leaving the root attached and peel off all the skin.

3. Face cut side down and leaving the root side intact cut from the outside of the root all the way down. Repeat 3 more times equally spaced.

4. Repeat that same cut 3 more times in between the original cuts making sure each cut is evenly spaced.

5. Flip the onion over gently and gently spread the onion slides out.

6. Filly a heavy bottom pot just over halfway with vegetable oil. Heat to 375F.

7. For the wet dip, combine all ingredients in a large bowl.

8. For the flour dredge, combine all ingredients in a large bowl.

9. Thoroughly coat the onion in the flour making sure to cover every inch of the onion before tossing in the wet dip. Place back in the flour and coat thoroughly once more.

10. Carefully lower the onion into the oil (if oil’s about to overfill, remove excess oil immediately) and fry for 3-5 minutes.

11. Remove from the oil and drain on paper towels. Season with salt while warm.

12. Add to a bowl and jam a ramekin of spicy mayo into the center before serving.