The Preparation
Separate onion slices into individual rings. Pat dry.
Dredge rings lightly in plain flour, shaking off excess.
Make batter: whisk flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika together. Stir in cold beer until just combined — do not overmix.
Heat oil to 375°F in a deep pot.
Working in batches, dip floured rings into batter and let excess drip off.
Fry 2-3 minutes until golden and crispy, flipping once.
Drain on a wire rack over paper towels.
Season immediately with salt. Serve hot.
