In deep fryer or Dutch oven, be ready to heat oil to 380 degrees. (You will know best how long it takes your oil to heat up in the fryer of your choice. The prep for the onion rings is 10 minutes or less before they are ready to go into the fryer.) If you have a small fryer, heat your oven to 225 degrees and line a large baking sheet with paper towels. You can keep the onion rings hot while frying more.
Slice onions in 1/2" slices. Separate rings. Place in a large ziploc bag with 1/2 cup arrowroot or cornstarch. Shake to coat.
In a large mixing bowl, combine flour, 2 Tablespoons arrowroot or cornstarch, salt, pepper and smoked paprika. Stir to combine.
In another bowl, beat eggs with a fork until combined and slightly fluffy. Stir in one cup of beer.
Add the egg and beer mixture to the flour mixture. Stir until there are no large lumps, but do not overstir. You don't want to stir out all of the bubbliness of the beer.
Dip rings of onion into the batter and place in the fryer. Turn the rings once the down side is lightly browned. Onion rings fry very quickly, less than 4 minutes total. Repeat until all onion rings are done.
Serve with dipping sauce of your choice. Or not. ;)
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.