1 | Peel onions and cut crosswise into 1/3-inch slices. Separate slices into rings. |
2 | Place flour in a bowl and mix in paprika. Make a well in the center, pour the beer into the well and whisk to combine. Strain batter through a sieve into a clean bowl, cover and let stand for 1 hour. |
3 | Dust onion rings with a bit of flour, shaking off excess. Coat them with the batter. |
4 | Heat 2-3 inches of oil in a deep saucepan. Working in batches, fry the onion rings in oil until they are golden brown. Use a slotted spoon to transfer to paper towels to drain. Sprinkle immediately with salt to taste. |