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Onion Rings
Yield: 6 Servings

2 CUPS BUTTERMILK
6 EGGS, BEATEN
4 ONIONS SLICED INTO RINGS 1 INCH WIDE
2 CUPS BASIC SEASONED FLOUR (RECIPE FOLLOWS)
6 CUPS PEANUT OIL
KOSHER SALT

Combine the buttermilk, and eggs in a bowl, mixing well.  Dredge the onion rings in the seasoned flour. Soak floured rings in the buttermilk batter for 5 to 10 minutes. Dredge the soaked rings in the seasoned flour a second time.  If the batter doesn't adhere well, flour, batter and then flour again.

Heat 3 cups of the oil in a deep-sided skillet or Dutch oven to 375 degrees Fahrenheit. Fry each onion ring for 3 to 4 minutes, turning once until golden brown.  Remove, drain on paper towels and season with salt.  Cook in several batches, adding oil as necessary and allowing the oil to reheat to 375 degrees Fahrenheit between each batch.

BASIC SEASONED FLOUR

2 CUPS ALL-PURPOSE FLOUR
1 TABLESPOON KOSHER SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1 TEASPOON FRESHLY GROUND WHITE PEPPER

Whisk all of the ingredients together in a bowl.  Shake well before using.