Crispy Mozzarella Supplì Balls with Marinara
Cheesy, golden-fried risotto balls with a gooey mozzarella center that stretches like phone lines. Make them in 25 minutes and dip into warm marinara.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 14g
Ingredients
- 2 cups cooked risotto or arborio rice, cooled
- 8 pieces fresh mozzarella balls (ciliegine)
- ½ cup all-purpose flour
- 2 whole eggs
- ¾ cup panko breadcrumbs
- 3 cups vegetable oil for frying
- 1 cup marinara sauce
Instructions
- 1
Scoop 2 tbsp cold risotto, press a mozzarella ball into the center, then cover with more rice to seal. Repeat with remaining rice and cheese. Freeze on a plate for 10 minutes.
- 2
Set up three shallow bowls: flour in one, beaten eggs in another, panko mixed with salt and pepper in the third.
- 3
Roll each rice ball in flour, then egg, then panko until fully coated. Set on a fresh plate.
- 4
Heat oil in a heavy skillet or pot to 350°F over medium-high heat. Test with a single breadcrumb—it should sizzle immediately.
- 5
Carefully lower supplì into hot oil 3 at a time. Fry 2–3 minutes, turning once, until golden brown all over.
- 6
Transfer to paper towels. Warm marinara sauce in a small pot. Serve supplì hot with marinara for dipping.
Tools you’ll need
- heavy skillet or deep pot
- thermometer or instant-read thermometer
- three shallow bowls
- slotted spoon or skimmer
- paper towels
- small saucepan
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