Fried Onion Rings

• 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: a deep-fat thermometer

1. Cut onions crosswise into 1/2-inch-thick slices and separate slices into rings, reserving small inner rings for another use if desired.
2. Stir together buttermilk, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then gently stir in onion rings.
3. Let stand, turning occasionally, 10 minutes.
4. Drain in a colander.
5. Whisk together flour, remaining 2 teaspoons salt, and remaining teaspoon pepper in a wide shallow bowl.
6. Dredge onion rings a few at a time in flour, shaking off excess, and arrange in 1 layer on wax-paper-lined trays.
7. Let onions stand 15 minutes (for batter to set).
8. Preheat oven to 200F.
9. Melt enough shortening in a deep 10- to 12-inch heavy skillet to measure about 1 inch and heat over moderately high heat until it registers 360F on thermometer.
10. Fry onion rings in batches of 4 to 6, without crowding, turning over once or twice, until golden, about 3 minutes per batch.
11. Transfer as cooked to paper towels to drain, then transfer to 1 or 2 large baking sheets (overlap rings slightly if necessary) and keep warm in oven while frying remaining batches.
12. (Return oil to 360F between batches.)
13. Serve immediately.

onions, wellshaken, salt, black pepper, flour, vegetable shortening, thermometer

Taken from www.epicurious.com/recipes/food/views/fried-onion-rings-109219 (may not work)