Onion Rings

Method

1. 1Peel the onions and cut them crosswise into rings about 1 cm thick. Carefully separate each ring — discard the very small center rings (they cook too fast and burn). Pat the rings dry with paper towels; moisture is the enemy of crispy batter.
2. 2Make the batter: in a deep bowl, whisk together 150 g flour, baking powder, paprika, salt, and pepper. Create a well in the center, crack in the egg, and gradually pour in the ice-cold beer while whisking from the center outward. Stop as soon as the batter is smooth and the consistency of thick cream — a few small lumps are fine. Over-mixing develops gluten and makes the coating tough instead of shatteringly crisp.
3. 3Spread 3-4 tablespoons of plain flour on a plate. Toss each onion ring in the dry flour, shaking off the excess. This thin flour coat is essential — it gives the wet batter something to grip so it won't slide off in the oil.
4. 4Heat the oil in a deep pot or fryer to 180 °C (use a thermometer if you have one — too cool and the rings absorb oil, too hot and the batter burns before the onion softens). Dip each floured ring into the batter, let the excess drip off for a second, then lower gently into the oil. Fry in small batches of 4-5 rings so the temperature stays steady.
5. 5Fry until deep golden-brown, about 3-5 minutes, flipping once halfway through. Lift out with a slotted spoon or spider and drain on a wire rack set over paper towels. Season with a pinch of salt immediately while hot — it sticks better. Serve right away; onion rings wait for no one.