Roman Fried Rice Balls with Stretchy Mozzarella

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Supplì al Telefono are Roman street-food rice balls named for the way mozzarella strings stretch like a phone cord when you break them open. The rice is seasoned with tomato and bound with egg, then wrapped around a cube of melting cheese before being breaded and fried until deeply golden. Serve them hot so the cheese pulls in long, satisfying strands.

Nutrition Facts

Per serving (estimated)

• 690 kcalCalories
• 36 gFat
• 11 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 5 gSugar
• 24 gProtein
• 720 mgSodium
• 310 mgPotassium
• 260 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the tomato rice

• 1 1/2 cups (300 g) Arborio or Carnaroli rice
• 3 cups (720 ml) low-sodium chicken or vegetable broth
• 1/2 small yellow onion, finely diced
• 2 tablespoons unsalted butter
• 3/4 cup (180 g) tomato passata
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the filling and coating

• 1 large egg, beaten (for the rice)
• 1/3 cup (30 g) finely grated Parmigiano-Reggiano
• 5 oz (140 g) low-moisture mozzarella, cut into 8 equal cubes
• 1/2 cup (65 g) all-purpose flour
• 2 large eggs, beaten (for coating)
• 1 1/2 cups (110 g) fine dried breadcrumbs

For frying

• 4 cups (about 900 ml) peanut or sunflower oil
• 1/4 teaspoon fine sea salt, for finishing

Directions

1. Bring the broth to a gentle simmer in a small saucepan and keep it warm. Melt the butter in a heavy pot over medium heat, add the diced onion, and cook for 4-5 minutes until softened but not browned.
2. Stir in the rice and toast for 1-2 minutes until the grains turn translucent at the edges. Pour in the tomato passata and let it absorb, then add the warm broth one ladle at a time, stirring often, until the rice is creamy and just al dente, about 16-18 minutes.
3. Spread the cooked rice on a parchment-lined tray and let it cool to room temperature, about 15 minutes. Stir in the beaten egg, grated Parmigiano, salt, and a generous grind of pepper; the mixture should be cool enough to handle.
4. With damp hands, scoop about 1/3 cup (80 g) of rice and flatten it into a patty. Place a mozzarella cube in the center, then mold the rice completely around the cheese, rolling into a smooth oval about 3 inches long. Repeat with the remaining rice and mozzarella.
5. Set up a breading station: flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. Roll each rice ball in flour, dip in egg to coat fully, then press firmly into the breadcrumbs so a thick, even crust forms. Chill the breaded supplì on a tray for at least 15 minutes to set the coating.
6. Heat the oil in a heavy pot or deep fryer to 340°F (170°C). Fry 3-4 supplì at a time, turning gently, until deep golden brown all over, about 4-5 minutes per batch. Drain on a wire rack set over paper towels and sprinkle lightly with salt.
7. Serve immediately while the mozzarella is molten, with extra tomato sauce or lemon wedges on the side.

Cook’s Notes

• Use day-old, fully cooled rice if you have it; a drier, stickier mound is much easier to mold around the mozzarella without cracking.
• Low-moisture mozzarella (the kind sold in a block) melts into satisfying strings. Fresh mozzarella releases too much water and can cause the supplì to burst during frying.
• Keep the oil temperature steady at 340°F (170°C). Too cool and the breading turns greasy; too hot and the outside browns before the cheese fully melts.
• Chilling the breaded balls for at least 15 minutes (or up to 2 hours) helps the coating adhere and prevents splitting in the hot oil.
• For a heartier version, fold 1 cup of cooked, finely crumbled beef ragù into the rice before shaping.

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