Onions
2 red onions, peeled, cut in 1/4-inch thick slices,
    separated into rings
3/4 cup hot-chile or regular olive oil
1 cup buttermilk

Seasoned Flour
2 1/2 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons red pepper flakes
2 teaspoons hot paprika
2 teaspoons salt
4 teaspoons black pepper

Vegetable oil, for frying

Onions: In bowl, toss onions with oil. Cover; refrigerate 2 hours, tossing twice. Add buttermilk. Refrigerate 1 hour.

Flour: In bowl, mix ingredients.

Heat 2 inches oil in deep fryer or Dutch oven to 365 degrees F.

Remove onion rings, a few at a time, from buttermilk mixture; coat with flour. Place on wax-paperlined baking sheet. Re-dip coated onion rings, a few at a time, in buttermilk mixture, then in flour, until thickly coated.

Fry in batches in hot oil (4 to 6 rings) 2 to 3 minutes, until golden brown. Remove with slotted spoon to paper towels to drain. Serve.

Makes 4 servings.

Per serving: 849 calories, 12 g protein, 76 g carbohydrate, 55 g fat, 6 g fiber, 2 mg cholesterol, 1,234 mg sodium