Heat the canola oil in a heavy pot or deep fryer to 365°F (185°C). Test readiness by dropping in batter; it should sizzle.

Whisk together flour, salt, smoked paprika, garlic powder, and black pepper in a bowl. Add eggs and beer, whisk until smooth.

Toss jalapeño slices in the batter until thoroughly coated.

Fry coated jalapeños in batches for 4-5 minutes until golden brown, turning occasionally.

Remove from oil with a slotted spoon and drain on paper towels. Let cool slightly before serving.

Serve warm, with ranch dressing on the side for dipping.