To make the yogurt paprika sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle mash down on the garlic until you form a paste, then add 1 cup of Greek yogurt, ½ teaspoon of smoked paprika, ½ teaspoon of white wine vinegar, ½ teaspoon of fresh lemon juice, and season with sea salt and freshly cracked black pepper, then mix everything until well mixed, cover with seran wrap and add to the fridge

Grab 1 large onion, cut off about ½ inch from the root and slice the onion in ¼ inch thick slices, remove the first 2 layers fom each slice and discard, then grab the next 3 to 4 rings, discard the smaller ones as well, you should end up with about 16-18 onion rings

Add ½ cup of all-purpose flour and ½ teaspoon of baking powder into a bowl and mix it together, in another bowl crack 2 organic eggs, beat them and then add 2 tablespoons of organic milk and mix everything together until well mixed, in a shallow bowl add 1 cup of plain breadcrumbs, season the breadcrumbs with 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley and ½ teaspoon of sea salt, mix everything together until well mixed

To prepare the onion rings, first coat them in the flour, then the egg wash and then the breadcrumbs, repeat each step for a double coating, continue until all the rings are coated

Heat a small non-stick frying pan with a medium heat and add ⅓ cup sunflower oil, once the oil get´s hot start frying the onion rings in batches, don´t overcrowd the pan, cook between 30 to 40 seconds per side then transfer to a plate with paper towels

Add the sauce to a bowl and place on a plate, decorate the onions rings around the sauce and garnish with fresh parsley