Outback Onion

Start by peeling the large onions. 

Cut them into 16 equal-sized parts, as if you were slicing a pizza, but don’t cut them all the way through - cut them in a way that you leave at least 1 finger distance from the base. 

Into a bowl, add the eggs and the milk, mix very well until combined and set aside. 

Now into another bowl, add the breadcrumbs, the wheat flour, the salt, the sweet paprika, the oregano and the black pepper, mix well. 

After that, get one of the onions and coat it well in the seasoned flour, making sure to evenly spread the flour between the gaps in the onion. 

Next, transfer the onion to the bowl filled with the egg-milk mixture, spread again. 

Once you’ve done that, transfer the onion back to the bowl filled with flour and coat it well.

Repeat this process with the other onion.

Now, into a saucepan, add the oil and once it’s hot enough, put the onion to fry for 2 minutes. 

Then flip the onion and fry on the other side for another 2 minutes. 

Next, remove from the hot oil and soak up the excess fat on a plate lined with paper towels.

Serve with a dip of your choice.