Crispy Mozzarella Supplì — Italian Fried Rice Balls
Golden-fried rice balls with melted mozzarella centers and a quick marinara for dipping. A Roman street-food classic that crisps up in 15 minutes total with cooked rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups cooked rice, cooled
- 4 oz fresh mozzarella, cubed
- ½ cup all-purpose flour
- 2 whole eggs
- 1 cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- 1 cup marinara sauce
- 3 cups neutral oil for frying
Instructions
- 1
Mix cooled rice with grated parmesan, 1 pinch of salt, and 2 grinds of black pepper until evenly coated.
- 2
Scoop 2 tbsp rice into your palm, press a mozzarella cube in the center, then seal with more rice to form a 2-inch oval.
- 3
Set up three shallow bowls: flour in one, beaten eggs in another, panko mixed with 1 pinch salt in the third.
- 4
Coat each rice ball in flour, shake off excess, dip in egg, then roll in panko until completely covered.
- 5
Heat oil in a medium heavy pot to 350°F, or until a single breadcrumb sizzles immediately when dropped in.
- 6
Fry supplì in batches, turning once, until golden brown all over, about 3–4 minutes total per batch.
- 7
Drain on paper towels. Warm marinara in a small pot or microwave. Serve supplì hot with dipping sauce.
Tools you’ll need
- medium heavy pot (3-4 qt)
- three shallow bowls
- instant-read thermometer or wooden spoon
- paper towels
- slotted spoon or spider strainer
- small pot or microwave-safe bowl
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