Preparation Steps

• Slice the onions into rings about 0.25-inch thick. Separate the rings.
• In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
• Gradually whisk in the cold beer and cold milk until a smooth batter forms. It should be thick enough to coat the onion rings but not too thick.
• Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 375°F (190°C).
• Dip each onion ring into the batter, ensuring it's fully coated. Let any excess batter drip off.
• Carefully place the battered onion rings into the hot oil, being careful not to overcrowd the pot. Fry in batches.
• Fry for 3-5 minutes, or until golden brown and crispy. Flip them occasionally for even cooking.
• Remove the fried onion rings with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
• Season immediately with a little extra salt, if desired. Serve hot with your favorite dipping sauce.