Crispy Mozzarella Supplì with Lemon
Golden-fried rice balls stuffed with melted mozzarella—a Roman street food that looks fancy but takes 25 minutes. Serve with lemon wedges for brightness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups cooked risotto or arborio rice, cooled
- 2 oz fresh mozzarella, cut into 8 cubes (about 2 oz total)
- 1 whole egg
- ¾ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- 2 cups neutral oil for frying
- 1 whole lemon
- 1 to taste salt and pepper
Instructions
- 1
Mix cooled rice with parmesan, salt, and pepper until evenly combined.
- 2
Wet your hands and form rice into 8 balls about golf-ball sized, pressing a mozzarella cube into the center of each.
- 3
Beat egg in one bowl, combine panko with a pinch of salt in another. Coat each ball in egg, then roll in panko until fully covered.
- 4
Heat oil in a heavy pot to 350°F—test with a breadcrumb; it should sizzle immediately.
- 5
Fry 4 balls at a time for 2–3 minutes, turning gently, until golden brown on all sides.
- 6
Drain on paper towels. Cut lemon into wedges and serve hot supplì alongside.
Tools you’ll need
- mixing bowl
- 2 shallow bowls
- heavy-bottomed pot or Dutch oven
- deep-fry or instant-read thermometer
- slotted spoon
- paper towels
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