Crisp, crunchy, juicy onion rings are irresistible—you can’t just have one! I make mounds of them, using both red and white onions. I also like to add other vegetables, such as thin slices of eggplant, mushrooms, or peppers, to my fried veggie platter. Onion rings cook rather quickly, so have everything ready before you actually start to cook: a paper towel-lined plate or wire rack for draining the oil, a platter to serve, and salt and pepper for last-minute seasonings. I make the onion rings in a sauté pan with straight sides, rather than a frying pan with angled sides, to contain as much splatter as possible. If you have a fryer, even better. Ketchup is the classic accompaniment, but since I already have extra buttermilk on hand, I use it to make a dipping sauce by adding mayonnaise, lemon juice, and herbs. Make this beforehand, too; you’ll want to …