Arancini balls (Supplì al telefono)

Arancini balls (Supplì al telefono)

  • makes 12
  • Easy

Supplì are Italian snacks made from a ball of rice, egg and tomatoes - typical of the Roman diet. Here we suggest using leftover cooked risotto to make these gooey, cheesy bites.

Advertisement

Ingredients

  • cooked risotto approx. 400g, chilled in the fridge until firmed up
  • mozzarella 1 ball, cut into small cubes
  • flour for dusting
  • eggs 2, beaten
  • dried breadcrumbs 100g

Method

  • Step 1

    Mash the squash pieces into the risotto using the back of a fork to make a more even consistency. Using dampened hands, mould the risotto into 12 balls, pushing a piece of mozzarella into the middle of each as you shape them. Put the flour, egg and breadcrumbs on separate plates. Roll the balls first in the flour, then in the egg, then coat them with breadcrumbs and chill for 20 minutes.

  • Step 2

    Fill a deep pan no more than ⅓ full with oil and heat until the temperature reaches 180c, or until a piece of bread dropped in the oil turns golden in about 45 seconds. Cook the risotto balls a few at a time for several minutes, turning them carefully, until golden and crisp. Drain on kitchen paper and sprinkle with sea salt to serve.

Nutritional Information

  • Kcals 142
  • Fat 8.6g
  • Carbs 11.1g
  • Fibre 0.3g
  • Protein 4.8g
  • Salt 0.3g
Advertisement