Suppli Al Telefono Fried Rice Cheese Balls
Indulge in the irresistible charm of Suppli al Telefono, crispy Italian rice balls bursting with flavor! These golden delights are made with creamy Arborio rice, infused with rich tomato passata and Parmesan, and surprise you with a gooey mozzarella center that melts to perfection when served warm. Coated in a crunchy breadcrumb crust and fried to golden-brown perfection, these cheese-stuffed rice balls get their name from the stringy mozzarella that stretches like "telephone wires." Perfect as a comforting appetizer, party snack, or finger food, this recipe brings the authentic taste of Rome right to your kitchen. Pair with a tangy marinara dip for an unforgettable dining experience!
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Recipe Information
Ingredients
- 200 grams Arborio rice
- 500 ml Chicken or vegetable stock
- 200 grams Tomato passata
- 50 grams Parmesan cheese, grated
- 150 grams Mozzarella cheese, diced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 20 grams Butter
- 1 tablespoon Olive oil
- 2 Eggs
- 150 grams Breadcrumbs
- 50 grams All-purpose flour
- 500 ml Vegetable oil, for frying
Instructions
In a medium-sized pot, heat the olive oil over medium heat. Add the Arborio rice and toast it lightly for 2-3 minutes.
Gradually add the chicken or vegetable stock, one ladle at a time, stirring constantly until the liquid is absorbed. Repeat until the rice is fully cooked and creamy (about 18-20 minutes).
Stir in the tomato passata, butter, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes, then remove the rice from the heat. Allow it to cool completely.
Once the rice is cool, take a small handful (about 2 tablespoons) and flatten it slightly in your hand. Place a piece of diced mozzarella in the center and wrap the rice around it to form a ball. Repeat until all the rice and mozzarella are used.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each rice ball in the flour, then dip it into the beaten eggs, and finally coat it in breadcrumbs. Place the finished balls on a tray and chill them in the refrigerator for 15-20 minutes.
In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 180°C (350°F). Fry the rice balls in batches, being careful not to overcrowd the pot, until they are golden brown and crispy (about 3-4 minutes per batch).
Remove the fried balls using a slotted spoon and drain them on a plate lined with paper towels.
Serve the Suppli Al Telefono warm, so the mozzarella inside is melted and stringy when pulled apart.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 391 mg | 30% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
