Preparation

• Mix dressing and paprika until blended. Refrigerate until ready to use.
• Cut thin slice off both ends of onion; discard or reserve for another use. Cut remaining onion into 1/2-inch-thick slices; separate into rings. Remove any rings that are too small for dipping; reserve for another use. Toss remaining onion rings with 2 Tbsp. flour in large bowl.
• Heat oil in large saucepan or Dutch oven on medium heat to 350°F. Meanwhile, combine 1/2 cup cracker crumbs with cornstarch, baking powder and remaining flour in medium bowl. Gradually stir in 1/2 cup beer with fork or whisk. Let stand 5 min. to thicken to consistency of pancake batter.
• Place remaining cracker crumbs in shallow dish. Dip onion rings, 1 at a time, in batter then in cracker crumbs, turning to evenly coat both sides of each ring with each ingredient. (Note: Add remaining beer, 1 to 2 Tbsp. at a time, to batter as needed for proper dipping consistency.) Carefully add onion rings, in small batches, to hot oil; fry 2 to 3 min. or until crisp and deep golden brown. Use slotted spoon to remove onions from oil; drain on paper towel-covered baking sheets.
• Serve warm with dressing mixture.