The batter has vodka, cayenne and paprika. After frying, the foamy batter turns into a light and puffy crust with the smoky sweetness of paprika and the subtle heat from cayenne.
Start heating the cooking oil in a pan. Ideally, the depth of the oil should be at least three inches. The ideal frying temperature is 350F to 375F.
Peel the onions. Cut into half-inch rounds. Separate into rings. Toss with half of the paprika and half of the cayenne.
Make the batter. Whisk the remaining paprika and cayenne with the flour. Pour in the vodka. Slowly pour in the beer while whisking at the same time.
Dump the onion rings into the batter. Mix thoroughly to coat each piece with batter.
Drop the beer-battered onion rings in the hot oil one by one. Depending on the size of your pan, cook six to eight onions rings at a time. Fry for one to two minutes or just until browned and crisp.
As each batch finishes cooking, scoop out and move to rack or a strainer. Proceed with the next batch, and so on.
Sprinkle the spicy onion rings with salt and serve immediately with your preferred dipping sauce.