Ingredients
Method
- Step 1: Pour vegetable oil into a deep skillet or saucepan to about 2 inches deep. Heat over medium heat to 325°F (160°C) for even frying.
- Step 2: In a shallow dish, whisk together eggs, milk, cinnamon, allspice, cloves, ginger, nutmeg, and ⅔ cup pumpkin puree until smooth. This forms the pumpkin custard base.
- Step 3: Pulse panko breadcrumbs in a food processor until fine, then transfer to a shallow bowl for coating.
- Step 4: Cut or separate Hawaiian rolls and soak them in the pumpkin mixture for 1–2 minutes, turning to coat evenly. Lift with tongs to drain excess.
- Step 5: Roll each soaked roll in the panko crumbs until evenly coated. Fry in batches for 2–3 minutes per side, until golden and crisp. Use tongs to flip gently.
- Step 6: Transfer to paper towels to drain. After 5 minutes, toss the warm poppers in a bowl with granulated sugar to coat.
- Step 7: In a small bowl, mix sweetened condensed milk and remaining ⅓ cup pumpkin puree to make the dipping sauce. Serve alongside warm poppers.
Notes
• For extra crunch, coat twice with panko crumbs.
• To bake instead of fry, preheat oven to 375°F (190°C) and bake for 12–15 minutes, flipping halfway.
• Substitute brioche or challah if you don’t have Hawaiian rolls.
• For dairy-free, use almond milk and coconut condensed milk.
• Reheat leftovers in a 350°F oven for 5–7 minutes to keep them crispy.
• To bake instead of fry, preheat oven to 375°F (190°C) and bake for 12–15 minutes, flipping halfway.
• Substitute brioche or challah if you don’t have Hawaiian rolls.
• For dairy-free, use almond milk and coconut condensed milk.
• Reheat leftovers in a 350°F oven for 5–7 minutes to keep them crispy.