Ingredients
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1 1/2 lbs. ground pork, seasoned with pepper, formed into 10 thin 4 - 4 1/2 inch round patties, 1/4 inch thick, and frozen solid
Bowl One:
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1 cup flour
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1 Tbl. powdered sugar
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1 tsp. paprika
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2 tsp. regular table salt
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1 tsp. regular black pepper
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½ tsp. onion powder
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½ tsp. garlic powder
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½ tsp. celery salt
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½ tsp. ground rosemary powder
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½ tsp. dried dill weed
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¼ tsp. dried basil
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¼ tsp. dried sage
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¼ tsp. dried thyme
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¼ tsp. celery seeds
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⅛ tsp. cayenne
Bowl Two:
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2 extra-large eggs, beaten
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1/4 cup buttermilk, can sub regular milk or make homemade buttermilk*
Bowl Three:
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1 sleeve regular saltine crackers finely ground
Rest of Ingredients Needed:
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(enough vegetable or canola oil for deep-frying)
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10 slider rolls (I used King's Hawaiian), split open, buttered or sprayed on the inside & broiled until toasted
Toppings to Choose From:
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dill pickle slices (I used my Homemade Garlic Dill Pickles)
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thinly sliced red onion
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Hot German, Spicy Brown, or regular table mustard (whatever kind you enjoy)
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mayo
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iceberg lettuce leaves, (shredded, chopped, or whole leaf)
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thinly sliced roma tomatoes
Instructions
Make 10 balls out of ground pork and press out into 4 - 4 1/2" round patties, 1/4" thick, onto waxed paper-lined baking sheets, pepper each side nicely, cover with second sheet of wax paper, and freeze until frozen solid.In doubled brown paper lunch sacks, add "Bowl One" ingredients. Twist top closed and shake until well mixed. Dump ingredients into pie plate.In second pie plate (or medium-sized bowl larger than 4 1/2 inches to fit patties), whisk eggs, whisk in buttermilk.In food processor, grind crackers until very fine crumbs. Dump into 3rd pie plate.Dredge each patty, one at a time, in flour (shake off excess), then coat well on each side with egg mixture (let excess drip off), then coat well with cracker crumbs pressing on. Place onto baking sheet and pop into the freezer (while oil heats up).In large deep frying pan, heat over medium heat, 1 1/2 - 2 inches of vegetable or canola oil to deep fry.When oil is heated, turn down to medium/medium-low heat, and place 3 - 4 patties into oil to fry. Keep rest frozen. Fry each for 6 minutes or until deep golden, turning several times. Place onto baking rack placed over a baking sheet and keep hot in Low oven. (200 - 250º F.) Continue frying as many as you need. Any extra can be placed into a freezer bag with the waxed paper separating them, and fried at a later date. (Should keep well for several months in the freezer.)When done, split open rolls with a serrated knife, warm in microwave (or toast insides of rolls under broiler), place fried patties onto bottoms, drizzle with mustard, top with thinly sliced onion and 2 - 3 pickle slices.*Mayo can also be spread on bottoms buns, and lettuce and tomato can be added on top if desired.Enjoy with an ice cold beer, and fries or onion rings!
