Deep-fried onion rings

Ingredients:

• 3 large onions, peeled and cut into 2.5 cm thick slices.
• 6 cups vegetable oil for deep-frying
• 200 ml of beer
• 60 ml of vodka
• 2 tbsp plus 1 tsp paprika
• 1 cup flour, plus more if needed

Preparation:

1. In a large saucepan, heat oil to 190°C.
2. Pour the beer into a medium bowl and mix with the vodka. Slowly whisk in 1 teaspoon of paprika and 1 cup of flour. The batter should be fairly thick (enough to coat the onion rings before frying), but still easy to stir. Leave in a warm place.
3. Place the onion in a medium bowl and, using a sieve, sprinkle in the remaining 2 tablespoons paprika. Stir to combine.
4. Line a baking sheet with kitchen towels to dry the onion rings after frying. Lightly stir the batter. To test the consistency of the batter and the temperature of the oil, place an onion ring in a slotted spoon and submerge it completely in the batter. The batter should lightly coat the onion. If the batter is too thick, add a little water to thin it. If it's too runny, stir in a little more sifted flour.
5. Dip the onion ring in the batter, let any excess drip off, and use a slotted spoon or tongs to lower it into the oil. The oil should bubble gently and the ring should gradually rise to the surface. Fry for 2-3 minutes until lightly browned, then transfer to kitchen towels. Fry the rings in small batches. Sprinkle with salt and serve immediately.