FRIED ONION RINGS Servings Makes about 40 onion rings (4 to 6 side-dish servings) Ingredients 2 large Spanish onions (2 lb total) 2 cups well-shaken buttermilk 4 teaspoons salt 2 teaspoons black pepper 2 cups all-purpose flour 4 to 6 cups vegetable shortening or vegetable oil (32 to 48 fl oz) Special Equipment Deep-fat thermometer Technique Cut onions crosswise into 1/2-inch-thick slices and separate slices into rings, reserving small inner rings for another use if desired Take buttermilk and put in a large bowl, then gently stir in onion rings Whisk together flour, salt, and pepper in a wide shallow bowl Dredge onion rings a few at a time in flour, shaking off excess, and arrange in 1 layer on trays Let onions stand 15 minutes (for batter to set) Preheat oven to 200°F Melt enough shortening in a deep 10 to 12 inch heavy skillet to measure about 1 inch Heat over moderately high heat until it registers 360°F on thermometer Fry onion rings in batches of 4 to 6, without crowding, turning over once or twice, until golden, about 3 minutes per batch Transfer as cooked to paper towels to drain, then transfer to 1 or 2 large baking sheets (overlap rings slightly if necessary) Keep warm in oven while frying remaining batches. (Return oil to 360°F between batches.) Serve immediately.