Crispy Supplì with Marinara & Spinach
Golden-fried Italian rice balls with melted mozzarella inside, plated with warm marinara, crispy tortilla strips, and fresh spinach. A showstopping weeknight dinner that feels restaurant-worthy.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 cups cooked risotto rice, cooled
- 4 oz fresh mozzarella, cut into 4 cubes
- 2 whole eggs
- ¾ cup panko breadcrumbs
- 1 cup marinara sauce
- 2 cups fresh spinach leaves
- ½ cup tortilla strips (store-bought or fried)
Instructions
- 1
Beat the eggs in a shallow bowl. Place panko in another bowl. Have mozzarella cubes ready.
- 2
Scoop 2 tbsp cooled rice into your palm, press flat, place one mozzarella cube in the center, then form into a tight ball, sealing the cheese inside.
- 3
Dip the rice ball in egg, then roll in panko until fully coated. Repeat with remaining rice and cheese.
- 4
Heat 0.5 inch of neutral oil in a heavy skillet over medium-high until it shimmers, about 2 minutes.
- 5
Fry the supplì 3–4 minutes per side until deep golden brown. Transfer to a paper-towel-lined plate.
- 6
Warm marinara in a small pot. Quickly wilt spinach in the same skillet, then plate: spinach base, warm marinara, crispy supplì on top, tortilla strips scattered around.
Tools you’ll need
- shallow bowl
- second shallow bowl
- heavy 10–12 inch skillet
- small pot
- paper towels
- slotted spoon or spatula
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