Combine all of the ingredients for the dipping sauce and set aside.
Cut the onion in half and make slices down the onion to make wedges.
Heat deep fryer or a couple of inches of oil in a deep pot to 360-375 degrees.
In a bowl, toss flour with cayenne pepper, paprika, thyme, oregano, ground cumin, and black pepper. In a second bowl, whisk eggs, milk and 1/2 cup water.
Ensure onion(s) are separated Into wedges and place in a large ziploc bag. Add about 3/4 cup of the flour mixture and shake well to coat. Using a fork, gently lift out about 6 onion wedges and put them into the egg mixture. Using a fork, remove them from the egg mixture and into the flour mixture in the bowl. Toss to coat. (So it’s Flour. Egg. Flour.)
Place on a rack while coating all of the onions. Gently tap the rack to remove excess flour before frying.
Place the onions, in small batches, into the heated deep fryer or oil for about 6 minutes or until browned and crispy. Be sure not to overcrowd them.
Remove from oil, drain on paper towels and sprinkle with seasoning salt.
Serve hot with dipping sauce.