Air Fryer Onion Rings

Peel the onions and slice them crosswise into rounds about 1cm thick. Thicker rings stay soft in the middle by the time the coating has browned. Separate the rounds into rings and set aside the tiny inner ones, which are too small to coat, for another dish. Peel the thin, papery membrane from the inside of each ring, as this helps the coating stay put. Pat the rings dry with kitchen paper.

Set up three shallow bowls. In the first, mix the flour with 1 teaspoon of the paprika, half the garlic powder and half the salt. In the second, beat the eggs with the buttermilk. In the third, mix the panko with the remaining paprika, garlic powder and salt, then rub in the olive oil with your fingertips until the crumbs look evenly damp. The oil is what lets the crumbs brown in the air fryer.

Dip a ring in the flour and tap off the excess. Dip it in the egg mixture and let the surplus drip off, then press it firmly into the panko on both sides until fully coated. Set on a tray and repeat with the remaining rings, using one hand for the wet ingredients and the other for the dry to avoid clumping.

Freeze the coated rings for 15 minutes, or chill for 30 minutes, so the coating sets and clings during cooking.

Heat the air fryer to 200°C for 3 minutes. Arrange the rings in a single layer with small gaps between them, cooking in batches if needed, and spray the tops lightly with oil.

Cook for 8 minutes, then turn the rings carefully with tongs, spray again and cook for another 4 to 5 minutes, until deep golden and crisp. Do not shake the basket, as the coating can chip.

Transfer to a wire rack for a minute or two, so the underside does not steam, and sprinkle with flaky salt. Serve straight away with ketchup, mayonnaise or barbecue sauce. They lose their crunch quickly, but a few minutes in a hot air fryer revives leftovers.