For the Dip:
2 tablespoons mayonnaise
2 tablespoons Greek plain whole milk yogurt
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1 tablespoon prepared horseradish
1/4 teaspoon sweet paprika
Pinch of cayenne pepper
1/4 teaspoon fine salt
Ground black pepper taste
For the Onion:
1 large sweet onion (about 1 pound)
2 1/2 cups all-purpose flour
1 tablespoon fine salt Pinch cayenne
2 tablespoons paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons ground black pepper
2 large eggs
1 cup whole milk
1 cup water
2 tablespoons of olive oil spray, for “frying”
Kosher salt to taste
Pre heat an air fryer or convection oven to 350°.
Combine all of the dip ingredients in a bowl, cover and refrigerate. Slice the onion by cutting off the top and the part of the root that sticks out. Then flip the onion topside down and cut into 1/2”-1” equal wedges avoiding the root so it stays together.
Whisk the flour, cayenne, paprika, basil, oregano, cumin and black pepper in a large bowl. In another small deep bowl, whisk the eggs, milk and the water. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core using a skewer, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Saturate the onion all over with the olive oil spray, making sure there are no dry spots. Place the onion inside the air fryer basket and cook for 20-25 minutes. Once the onion is crispy remove to a plate, and serve with the dip.