A Roman speciality, these tomato and mozzarella supplì croquettes are the perfect #zerowaste recipe for turning leftover rice into a crispy finger food!

Ingredients for 4 people
Leftover tomato risotto, 300g
Pizza mozzarella, 150g
Eggs, 3
Grated Parmigiano Reggiano, 50g
Breadcrumbs, as required
Seed oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
For the supplì filling, the mozzarella is the essential ingredient. To get that characteristic stringy line texture, you have to cut the mozzarella into thin sticks. So cut the mozzarella into thin sticks about 5 cm long, making sure that it is evenly distributed in the supplì croquettes.

Take the leftover tomato risotto out of the fridge. Mix the risotto in a bowl with an egg, the grated Parmigiano and, if you like, a pinch of pepper. Mix thoroughly until you get a smooth mixture.

Make the supplì croquettes with slightly damp hands: take a portion of the dough, stretch it out on your hand, put a mozzarella stick in the middle and cover it with some risotto. Then shape the mixture into the typical supplì shape.

Beat the eggs in a bowl with a fork, adding a pinch of salt if you want to season them. Dip the supplì croquettes in the egg, making sure that they are fully covered, then roll them in breadcrumbs. Repeat this process to get a double layer of breadcrumbs: dip the supplì croquettes in the egg again and then in the breadcrumbs once again.

Now it’s time to fry the supplì. Fill a large saucepan with plenty of seed oil and, once it is very hot, put the supplì in the oil. Fry them for 3-4 minutes, turning them from time to time with a skimmer or a fork in order to ensure they are evenly cooked and golden brown.

Once fried, transfer the supplì onto some paper towel to get rid of any excess oil. Your rice supplì are now ready and irresistibly stringy!

Image: Canva