Italian · Starter · Medium
Suppli
Roman fried risotto balls with a molten mozzarella heart that stretches when you pull them apart. Street food perfection.
The whole recipe in 60 seconds
Suppli, in 5 ideas
- Cold risotto is essential; warm rice will not hold its shape.
- The mozzarella center should be completely sealed inside or it leaks into the oil.
- Chilling the breaded balls keeps the coating from sliding off in the fryer.
- Leftover plain risotto is the traditional starting point; this is a great use for it.
- In Rome they are called 'suppli al telefono' because the cheese stretches like telephone cords.
What you need
Ingredients
- 3 cups cooked risotto, cooled (or 1 cup arborio rice cooked in broth)
- 4 oz mozzarella, cut into 8 cubes
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 4 cups vegetable oil, for frying
- 1/2 cup marinara sauce, warmed, for serving
- Salt to taste
How to make it
Directions
- Wet your hands and shape the cold risotto into 8 oval balls, pressing a mozzarella cube into the center of each and sealing it well.
- Roll each ball in flour, then beaten egg, then breadcrumbs. Chill 20 minutes so the coating sets.
- Heat the oil to 350F in a deep pot.
- Fry the suppli in batches, 3 to 4 minutes, turning once, until deep golden.
- Drain on a wire rack, sprinkle with salt, and serve hot with warm marinara.
Money saver. Make a big batch and freeze the breaded, unfried balls. Fry straight from frozen, adding 2 minutes.