Prepare the onions: Peel both onions and slice them into 1cm-thick rounds. Gently separate each round into individual rings — you'll get about 12 to 16 decent-sized rings per onion. Discard the tiny inner pieces or save them for another dish. The rings should look like perfect circles, pale white with a slight purple edge.

Make the batter: In a large mixing bowl, whisk together 150g flour, baking powder, salt, pepper and paprika until combined — you'll see the pale pink of the paprika evenly distributed through the white flour. In a separate small bowl or jug, beat the egg with the milk and 1 tablespoon of oil. Pour the wet mixture into the dry ingredients and whisk until smooth. The batter should be thick enough to coat the back of a spoon but still runny — think double cream in consistency. It will smell faintly of paprika and raw flour.

Heat the oil: Pour the 750ml of frying oil into a large, deep frying pan or skillet — the oil should be about 2cm deep. Heat over a medium-high flame for about 4 to 5 minutes. To test if it's ready, drop a tiny bit of batter into the oil — if it sizzles immediately and floats to the surface, you're at the right temperature (around 175°C to 180°C). If the batter sinks without bubbling, the oil isn't hot enough yet.

Dust the rings: Spread the extra 50g of flour on a plate. Take each onion ring and toss it lightly in the flour, shaking off any excess. You want a very thin, even coating — the ring should look dusty but not clumpy. This step is crucial because it helps the batter stick properly to the slippery onion surface.

Dip and fry: Working in batches of 4 to 5 rings at a time (do not overcrowd the pan), dip each floured ring into the batter, letting any excess drip back into the bowl. Carefully lower the ring into the hot oil — you'll hear an immediate, satisfying sizzle. The ring should float and start bubbling vigorously around the edges. Fry for 2 to 3 minutes per side, until the coating turns a deep golden brown — the colour of honey or a well-toasted crumpet. The rings will look puffed and slightly irregular, with tiny bubbles on the surface of the batter.

Drain and season: Using a slotted spoon or tongs, transfer the cooked rings to a plate lined with kitchen paper. They'll be steaming hot and making a faint crackling sound as they cool. Sprinkle immediately with a pinch of salt while they're still hot — the salt sticks better to the hot, slightly oily surface. Repeat with the remaining rings, letting the oil come back up to temperature between batches (about 30 seconds).