Beer-Battered Onion Rings

Beer-battered onion rings are a favourite of pubs and burger joints: the bubbles in the beer make the batter light and crisp.

1. Cut the onion into thick, finger-width rings and gently separate the rings.

2. Mix half of the wheat flour with the beer, the egg, the smoked paprika and the salt into a lump-free batter the consistency of pancake batter.

3. First toss the onion rings in the remaining dry flour – this is what the batter will cling to.

4. Dip the rings into the beer batter, then toss them in breadcrumbs.

5. Fry them in plenty of 180 °C oil, in small batches, for 2-3 minutes until golden.

6. Lift them onto paper towel, sprinkle with black pepper and salt, and serve immediately.

Tip: Do not fry too many at once, or the oil cools down and the batter turns greasy.