To make batter, blend flour, salt, pepper in a bowl. Add in beaten eggs and beer.
Break off half of one block of the ramen noodles and pulse it in a food processor or blender until finely ground.
Stir the ground ramen noodles into the batter and set aside.
Break up the remaining noodles into small chunks and either process them carefully in small batches until they’re chopped into small bits (but not ground) or put them in a heavy duty plastic bag and crush them with a rolling pin or soup can.
Spread the crushed noodles in a shallow bowl and shake the contents of the flavor packet over them; mix thoroughly.
Heat 1/2 to 3/4 inches oil in a heavy skillet to 375 degrees.
Dip an onion ring into the batter, coating thickly, and dredge in the crushed noodles. Lay it gently into the oil and cook until golden, turning once. Remove and drain on paper towels. Repeat with remaining rings. You can do 2-3 at a time depending on the size of your skillet, but take care not to crowd the pan or let the temperature drop too much, or the rings will turn out greasy.
Enjoy alone, or with your favorite dip(Rainforest Cafe Safari Sauce, sweet Thai chili sauce, those leftover packets of duck sauce are all good).