Crispy Mozzarella Supplì — Roman Fried Rice Balls
Golden, crunchy fried rice balls with melty mozzarella centers and a hint of tomato. A Roman street-food classic ready in under 30 minutes — no resting required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Mix cooled risotto with tomato paste and 0.25 cup parmesan until evenly combined. Season with salt and black pepper to taste.
Step 2
Wet your hands, grab 2 tbsp risotto, press a mozzarella cube into the center, and shape into a ball. Repeat until all rice and cheese are used.
Step 3
Set up three shallow bowls: flour in the first, beaten egg in the second, panko mixed with remaining parmesan in the third.
Step 4
Coat each ball in flour, then egg, then panko, pressing gently so coating adheres. Place on a plate.
Step 5
Heat oil to 350°F in a heavy-bottomed pot or skillet. Fry 3–4 balls at a time for 3–4 minutes until golden brown, turning once.
Step 6
Transfer to a paper-towel-lined plate. Serve hot; the cheese inside will be molten and stretchy.
Tools you’ll need
- medium bowl
- three shallow bowls for dredging
- heavy-bottomed pot or 12-inch skillet
- instant-read thermometer
- slotted spoon
- paper towels
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