Eddie Jackson's Red Ale Onion Rings and Jerk Ketchup | Food Network

Eddie jazzes up old-school onion rings by using red ale in the batter and serving them with spicy jerk ketchup!
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Red Ale Onion Rings
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 8 to 10 servings


About 4 cups (1 liter) canola oil, for deep-frying
2 large Vidalia onions
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup (8 fluid ounces/240 milliliters) red ale
Coarse sea salt
Jerk Ketchup, for serving, recipe follows

Jerk Ketchup:

1 cup (240 milliliters) ketchup
Juice of 1 lime
1 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt


Special equipment: a deep-fry thermometer

Pour 4 inches (10 centimeters) oil into an 8-quart (8 liter) Dutch oven and bring to 350 degrees F (177 degrees C) over medium-high heat.

While the oil comes to temperature, peel the onions and slice into rings 1/2 inch (12 millimeter) thick.

In a large bowl, combine the flour, salt, garlic powder, and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.

Place a wire rack in a sheet pan. Working in batches, dip the rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the wire rack and lightly season with sea salt.

Jerk Ketchup:
Yield: About 1 1/4 cups (280 milliliters)

In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, pepper flakes, and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.

Cook’s Note

There are a handful of items I always keep on hand in my pantry: my 24/7 Rub, Holy Molasses Barbecue Sauce, and this jerk ketchup. Ketchup has been a favorite condiment of mine for as long as I can remember, but I’ve always felt it was lacking in the flavor department. And because I love Caribbean flavors so much, I felt it was only fitting that I added them to my ketchup as well. This flavorful condiment is perfect for topping a burger or dipping your fries in–try it and see.

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Eddie Jackson’s Red Ale Onion Rings and Jerk Ketchup | Food Network

26 Replies to “Eddie Jackson's Red Ale Onion Rings and Jerk Ketchup | Food Network”

  1. Nice the onion is the kind one of the good vegetables for me Iike it☺️☺️😄😅😁😁

  2. A little paprika would have gone great w that batter. There is nothing better on fish or rings than a great beer batter.

  3. Good knife technique sir. I grew up working in French restaurants and saw way too many people slice fingertips off when cutting onions for French onion soup, of which we go through 50 to 100 pounds of onions a day so you get really good with your knife skills fast! Looking forward to seeing what else you putting out there as this was a really well put together presentation.

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  5. Too much oil in the onion rings
    In order to get rid off the excess oil on the rings; after dished out the rings, reheat the oil to around 90°c then pour in the fried rings n fry for about 30secs, by doing so, the oil will forced out from the rings n you will have onion rings with minimum oil in them.

  6. This recipe looks delicious. I will say that I got a really bad burn once from using tongs with hot oil. When you go to pinch what you're grabbing it can splash the oil. I had a scar on my hand for about 5 years from where the burn caused a blister. It's safer to use a spider strainer if you have one.

  7. I remember when the Food Network was about cooking, not about competitions. Bring back the cooking shows. Cut back on competition shows please.

  8. If you are making them for kids, or folks that don't like the flavor beer imparts, you can use a sparkling water for the batter in place of the beer. The reason it works so well is because of the air bubbles. As they release they create pockets that give a better rise. If you want a more robust color you can also add paprika or smoked paprika to your batter to give a deeper color. I always love seeing a good onion ring cooking clip!

  9. Next time tell them to add a background music it works like magic makes the video better.

  10. There’s a thin skin on the inside of each ring, if you remove that skin when you bite into the onion ring it won’t slide out and it’ll leave it intact in the breading!

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  12. Omg I sure wish I could make onion rings like that. Thank you for sharing

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