Italy Supplì
Supplì are a classic Italian street food originating from Rome, consisting of crispy-fried rice balls filled with melted mozzarella cheese. Often enjoyed as a snack or appetizer, supplì are a staple of Roman cuisine and are traditionally served at pizzerias or as a quick bite from street vendors. These golden delights are similar to Sicilian arancini but are smaller and focus on simple, traditional flavors. Supplì capture the essence of Italian comfort food with their crispy exterior and creamy, cheesy interior.
Recipe Servings: 12–16 supplì
Prep Time
30 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
25 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) olive oil
- 1 small onion, finely chopped
- 1 cup (200 g) Arborio or Carnaroli rice
- ½ cup (120 ml) tomato sauce
- 2 cups (500 ml) vegetable broth, divided
- ½ tsp (2 ml) salt (adjust to taste)
- ¼ tsp (1 ml) black pepper
- 4 oz (120 g) mozzarella cheese, cut into small cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (180 g) breadcrumbs
- Vegetable oil, for frying
Directions
- Heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Stir in the rice and toast it for 1–2 minutes. Add the tomato sauce and half the broth, stirring frequently until absorbed. Gradually add the remaining broth, cooking the rice until tender and creamy. Season with salt and pepper; then let the rice cool to room temperature.
- Once the rice has cooled, take a small handful of rice (about 2 tablespoons (30 ml)) and flatten it in your palm. Place a cube of mozzarella in the center and shape the rice around it to form a ball or oval, fully encasing the cheese. Repeat with the remaining rice and mozzarella.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Roll each rice ball in flour, dip it into the egg, and coat it thoroughly with breadcrumbs. Place the breaded supplì on a tray and chill in the refrigerator for 30 minutes to firm up.
- Heat vegetable oil in a deep saucepan to 350°F (175°C). Fry the supplì in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Serve the supplì hot, while the mozzarella inside is still gooey. Pair with marinara sauce for dipping, if desired.
Notes
- For added flavor, mix grated Parmesan cheese into the rice before shaping the supplì.
- Leftovers can be reheated in the oven to restore their crispiness.
- Leftovers can be stored in the refrigerator for up to 2 days.
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