Blooming Onion with Ranch Dip

Trim the bottom and a very small amount from the top of a large onion. Peel off the outer skin.

Place the onion root-side up. Make four evenly spaced cuts downwards, stopping about a half-inch from the root. Then, cut each of those sections in half, and then in half again, to create 16 wedges still attached at the root.

Gently open the 'petals' of the onion. Sprinkle salt all over the inside and let it sit for 15 minutes to draw out moisture.

After resting, submerge the onion in a bowl of ice water to help it open up further.

While the onion soaks, prepare the ranch dip. In a small bowl, combine mayonnaise, buttermilk, buttermilk ranch seasoning mix, and chopped fresh dill, parsley, and chives. Mix well and set aside.

In a separate bowl, prepare the wet batter by whisking together buttermilk, whole milk, and one egg until smooth.

In a third large bowl, prepare the dry batter by combining all-purpose flour, salt, onion powder, garlic powder, and smoked paprika.

Remove the onion from the ice water and pat it dry. Dredge it thoroughly in the dry batter, making sure to get flour between all the petals. Shake off the excess.

Dip the floured onion into the wet batter, again ensuring all surfaces are coated. Let the excess drip off.

Return the onion to the dry batter for a final, heavy coating. Press the flour mixture into all the crevices. Let the coated onion rest for a few minutes to help the batter adhere.

Heat frying oil in a deep pot or wok to 350-375°F (175-190°C). Very carefully lower the onion into the hot oil, cut-side down.

Fry for about 8 minutes, or until the onion is deep golden brown and crispy all over. Carefully remove from the oil with a spider strainer and let it drain on a wire rack.

Sprinkle with flaky sea salt and serve immediately with the prepared ranch dip.