°1/2 cup mayonnaise
°1 chipotle pepper in adobo sauce, minced (more or less to taste)
°1 tablespoon adobo sauce (more or less to taste)
°1 small garlic clove, finely chopped
°1 chopped green onion
°1 tablespoon of lemon juice
°2 teaspoons yellow mustard (hot dog type)
°1/2 cup of milk
°1 cup flour
°1 1/2 teaspoons of paprika
°1 teaspoon of salt
°1 teaspoon of cayenne pepper
°1/2 teaspoon black pepper
°1/2 teaspoon garlic powder
°1 1/2 teaspoons of oregano
°1 1/2 teaspoon cumin
°3-4 small onions
Combine mayonnaise, chili peppers, Adobo sauce, minced garlic, scallions, lemon juice, and mustard in a small bowl. Cover it and put it in the refrigerator.
Whisk the eggs and milk in a bowl deep enough to submerge the onions.
Mix flour, paprika, salt, cayenne pepper, black pepper, garlic powder, oregano and cumin in a bowl deep enough to fit the onions.
Cut a small section of the onion from the top and bottom to make a flat surface and peel off any old husks from the onion.
Chop the onion into a pancake shape without cutting it all the way through.
Cut them into 12 so they spread out a bit.
Gently spread it out. Dip the onions into the egg mixture, then into the flour mixture.
Back to the egg mixture and then back to the flour mixture, you will need to gently work the mixture into the onion petals.
Put the onions in the refrigerator for 15-30 minutes.
Heat the oil in a heavy frying pan to 350 degrees.
You will only need enough oil to cover the onions.
Fry the onions on the right side for 6-9 minutes.
Stay close so it doesn’t get too brown. Drain it on paper towels.
Served immediately with chipotle mayo.