Crispy Supplì al Telefono with Cheese Sauce
Golden-fried rice balls with stretchy mozzarella inside, served with a warm cheese sauce for dipping. A showstopping Roman street food that's faster than it looks.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 18g
Ingredients
- 2 cups cooked risotto or arborio rice (room temperature)
- 4 oz fresh mozzarella (or fior di latte), cut into 1/2-inch cubes
- ½ cup all-purpose flour
- 2 whole eggs
- ¾ cup panko breadcrumbs
- 1 cup whole milk
- ½ cup grated Pecorino Romano or Parmigiano-Reggiano
Instructions
- 1
Heat a heavy-bottomed pot with neutral oil to 350°F (use a thermometer). Prepare three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs.
- 2
Scoop 2 tbsp rice into your palm, flatten slightly, press a mozzarella cube in the center, then seal with more rice. Roll gently into a ball about 1.5 inches across.
- 3
Roll each rice ball in flour, shaking off excess, then dip in egg, then coat evenly in breadcrumbs. Set on a plate.
- 4
Fry supplì 3–4 at a time, turning once, until golden brown all over, about 3 minutes total. Drain on paper towels.
- 5
Melt 2 tbsp butter in a small saucepan over medium heat, then whisk in 2 tbsp flour until smooth. Cook 1 minute, stirring.
- 6
Slowly whisk in milk, then stir in Pecorino until the sauce is smooth and coats the back of a spoon, about 2 minutes. Season with salt and pepper.
- 7
Serve supplì hot alongside warm cheese sauce for dipping.
Tools you’ll need
- deep heavy-bottomed pot (4–6 quart)
- instant-read thermometer
- three shallow bowls
- small saucepan
- whisk
- wooden spoon
- paper towels
- slotted spoon
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