Adam Liaw’s parmesan onion rings

• 150ml ice-cold beer

• 1 egg

• ½ cup self-raising flour, plus extra for dusting

• ½ tsp smoked paprika

• ½ cup grated parmesan

• 500ml vegetable oil, for deep frying

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

• salt, to season

Method

1. Step 1

   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.

2. Step 2

   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.