Crispy Mozzarella Supplì — Roman Fried Rice Balls

Ingredients

• 2 cups cooked risotto rice (arborio preferred), cooled
• 6 oz fresh mozzarella, cut into 12–16 cubes (about 0.5-inch)
• 2 tbsp tomato paste
• ½ cup parmesan cheese, finely grated
• ½ cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 2 cups neutral oil for frying (vegetable or canola)

Instructions

1. 1

   Mix cooled risotto with tomato paste and 0.25 cup parmesan until evenly combined. Season with salt and black pepper to taste.

2. 2

   Wet your hands, grab 2 tbsp risotto, press a mozzarella cube into the center, and shape into a ball. Repeat until all rice and cheese are used.

3. 3

   Set up three shallow bowls: flour in the first, beaten egg in the second, panko mixed with remaining parmesan in the third.

4. 4

   Coat each ball in flour, then egg, then panko, pressing gently so coating adheres. Place on a plate.

5. 5

   Heat oil to 350°F in a heavy-bottomed pot or skillet. Fry 3–4 balls at a time for 3–4 minutes until golden brown, turning once.

6. 6

   Transfer to a paper-towel-lined plate. Serve hot; the cheese inside will be molten and stretchy.

Tools you’ll need

• medium bowl
• three shallow bowls for dredging
• heavy-bottomed pot or 12-inch skillet
• instant-read thermometer
• slotted spoon
• paper towels

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