“I’m not a football man, I’m a party man, so if there’s a party, I’m in. If there’s something where people are gathering around the TV to watch, I’ll be there,” says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. We hit up Ditch Plains, his surf-themed fish shack on Manhattan’s Upper West Side, to grab some ideal tailgating recipes and found something better than a basket of fries. And that we did. Behold, a pickled onion rings recipe you can make at home.
- 1 large red onion, peeled and sliced paper-thin
- 1 1/2 cups red wine vinegar
- 2/3 cup sugar
- 2 tablespoons kosher salt
- 1/2 jalapeno, seeded and thinly sliced
- 1/2 tablespoon coriander
- 1/2 cup flour
- oil for frying
- In a small pot, combine the vinegar, sugar and salt with 1/2 cup water and bring to a boil, stirring to dissolve the sugar and salt completely. Add the jalapeno and coriander.
- Place the onions into a medium nonreactive bowl and pour the warm marinade on top. Let sit at room temperature for at least 30 minutes.
- In a large pot heat oil to 375° degrees. Place flour in a medium bowl and coat onionrings.
- Working in batches, fry onions until they are golden brown.Using a slottedspoon remove onions and transfer to a paper towel-lined baking sheet.
- Season with salt and pepper. Repeat with remaining onions and serve immediately.
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