Instructions:
- Separate onion slices into rings. Pat dry with paper towels.
- Whisk flour, baking powder, paprika, salt and pepper together.
- Gradually whisk in cold beer until a smooth, thick batter forms.
- Heat oil to 180°C.
- Dip onion rings into batter, letting excess drip off.
- Fry in batches for 2–3 minutes until golden and crispy. Do not overcrowd.
- Drain on paper towels, season with salt immediately. Serve hot with dipping sauce.
