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🧂 Ingredients

• 500 g Chilled tomato risotto(Must be completely cold and firm, preferably made the day before. A classic risotto alla Romana is ideal.)
• 100 g Low-moisture mozzarella(Cut into 10 equal pieces, roughly 1.5cm cubes. Ensure it's not fresh mozzarella which has too much moisture.)
• 2 Large eggs(For the egg wash.)
• 100 g All-purpose flour(For the first dredging.)
• 200 g Fine dried breadcrumbs(For the final coating. Panko can also be used for extra crispiness.)
• 1 liter Vegetable oil or other neutral high-heat oil(For deep frying. Ensure enough to submerge the supplì.)
• to taste Salt
• to taste Black pepper
• 100 g Ragù (optional)(A small spoonful of cold, cooked meat sauce can be added to the center of the risotto before forming.)

👨‍🍳 Instructions

1. 1

   Prepare the breading station: Set up three shallow dishes. In the first, place the flour seasoned with salt and pepper. In the second, whisk the eggs until smooth. In the third, place the breadcrumbs.

   ⏱️ 5 minutes
2. 2

   Form the supplì: Take about 50-60g of cold risotto into your hands. Flatten it into a disc. If using ragù, place a small spoonful in the center. Place a cube of mozzarella on top of the ragù (or directly onto the risotto). Carefully enclose the mozzarella (and ragù) with the risotto, shaping it into a compact oval or ball, about 5-6 cm long. Ensure there are no gaps where the mozzarella can leak out during frying. Repeat with the remaining risotto and mozzarella.

   ⏱️ 20 minutes
3. 3

   Bread the supplì: Gently roll each formed supplì first in the seasoned flour, tapping off any excess. Then, dip it completely in the whisked egg, letting any excess drip off. Finally, coat it thoroughly with breadcrumbs, pressing gently to ensure an even layer. Place the breaded supplì on a tray and chill in the refrigerator for at least 15-20 minutes to help the coating adhere.

   ⏱️ 10 minutes (plus chilling time)
4. 4

   Heat the oil: Pour the oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil to 175°C (350°F). Use a thermometer to ensure accuracy. The oil is ready when a small piece of breadcrumb dropped in sizzles immediately and floats.

   ⏱️ 10-15 minutes
5. 5

   Fry the supplì: Carefully lower 3-4 supplì at a time into the hot oil, ensuring not to overcrowd the pot. Fry for about 4-6 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. The mozzarella inside should be melted and gooey.

   ⏱️ 4-6 minutes per batch
6. 6

   Drain and serve: Remove the fried supplì with a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve immediately while hot. When broken open, the melted mozzarella should stretch out, resembling a telephone cord.

   ⏱️ 2 minutes per batch

💡 Pro Tips

• ✓For the best 'telephone cord' effect, ensure the mozzarella is well-centered and the risotto is tightly packed around it.
• ✓Using completely chilled, firm risotto is crucial for easy shaping and to prevent the supplì from falling apart during frying.
• ✓Do not overcrowd the frying pot, as this will lower the oil temperature and result in greasy supplì.
• ✓The supplì can be formed, breaded, and chilled for up to a day before frying. Fry just before serving for optimal crispiness.

🔄 Variations

• Add a small spoonful of cold ragù (meat sauce) to the center of the risotto before forming the supplì.
• Experiment with different fillings like peas, mushrooms, or a small piece of cured meat.
• For a vegetarian version, ensure the risotto and any optional filling are vegetarian.

🥗 Nutrition

Per serving