Adam Liaw’s parmesan onion rings

Instead of being grated on top, parmesan cheese is built into the batter of these delicious onion rings – though if you want to add a little extra at the end, nobody is going to stop you.

½ cup self-raising flour, plus extra for dusting

500ml vegetable oil, for deep frying

1 large brown onion, sliced into 1cm-wide rings

Combine the beer, egg, flour and paprika in a bowl and whisk to the consistency of thickened cream. Whisk in the parmesan and set aside.

Heat the oil to 165C in a small saucepan. Separate the rings of the onion and dust with a little extra flour. Dip the rings into the batter and add to the oil in batches. Fry until crisp and browned, then drain well. Repeat for the remaining onion rings. Season with salt and serve.

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