What’s Up, Hungry People

Last summer I had the incredible opportunity to spend a few days in Italy after spending a week sailing down the Nile River.

It was my first time in Italy, so I spent as much time as I could soaking up every flavor I could find. Authentic pastas, uncut pizzas, and seafood galore!

There’s a reason Italy is considered one of the best places on Earth for delicious food.

In an incredible aligning of stars and schedules, my cousins also happened to be on their last day of their tour of the country, and we were able to meet up for an evening filled with laughter, plenty of drinks, and lots of delicious food.

One of the first things we grabbed together was a plate of supplì, which neither my husband or I had ever tasted. We quickly ate it up – it was our first real Italian dish after arriving (we traveled from Athens, Greece to Rome after our trip to Egypt!), so no wonder it tasted so good after long hours of traveling.

These delicious little croquettes basically became the theme of our trip from there on out. We even stopped at a street food festival outside the Eataly in Rome and got them again (and again!) because they were so dang good.

My favorite souvenirs are recipes – and this one I will definitely be keeping in my back pocket until we can once again make our return to Italy for the real deal. We tossed coins into the Trevi Fountain so we will return again someday!

Here’s What You Need

Leftover rice: Forms the base of the Supplì, binding all the flavors together.
Eggs: Help bind the rice mixture and are used for dredging.
Parmesan cheese: Adds a salty, savory depth to the rice mixture.
Tomato paste: Provides a rich, tangy flavor to the rice.
Garlic powder: Infuses the rice with a subtle garlic flavor.
Onion powder: Adds a hint of sweetness and depth.
Oregano: Brings a classic Italian herb flavor.
Salt: Enhances the overall flavor.
Pepper: Adds a touch of heat and complexity.
Fresh mozzarella: Melts into a gooey, cheesy center.
Italian seasoned panko: Gives the Supplì a crispy, flavorful coating.
Flour: Used for dredging, helps the breading stick.
Vegetable oil: For frying the Supplì to golden perfection.
Marinara sauce: For serving, adds a tangy dipping option.

Let’s Cook

Start by mixing together your warm leftover rice with the eggs, Parmesan cheese, tomato paste, garlic powder, and onion powder. Season generously with oregano, salt, and pepper. Stir everything well until the Parmesan is softened and melting into the rice, creating a flavorful and cohesive mixture.

Shape and Cool

Spread the rice mixture onto a silicone mat or a piece of plastic wrap, forming an even layer about 1/4 to 1/2 inch thick. Use a bread knife to gently cut the spread-out rice into 6-8 squares. This doesn’t have to be perfect; just wiggle the knife to divide the mixture. Let the rice cool slightly on the plastic wrap.

Prep for Frying

While the rice is cooling, get your oil ready. Heat it in a pot or preheat your deep fryer to 375°F. Meanwhile, set up your dredging station. Whisk your eggs in one bowl, put flour in another, and seasoned panko in a third.

Assemble the Supplì

Once the rice mixture has cooled a bit, place a cube of mozzarella in the center of each square. Carefully peel the rice from the mat and use your hands to shape it around the mozzarella, forming an elongated, croquette shape. Repeat with the remaining rice mixture and mozzarella cubes.

Dredge and Fry

Take each rice ball and roll it first in flour, then in the whisked eggs, and finally in the panko. Make sure each ball is evenly coated with breading. Now, it’s time to fry. Carefully place each Supplì into the hot oil and fry for 3-4 minutes, or until they’re golden brown and cooked through. The mozzarella inside should be completely melted.

Serve and Enjoy

Once fried, set the Supplì on a paper towel to drain and cool for 3-5 minutes. Serve them up with a side of of curry mustard or marinara sauce for dipping and dig in!

Tips for Perfect Supplì

Use day-old rice: It’s less sticky and holds together better when forming the Supplì.
Oil temperature: Keep your oil at a steady 375°F to ensure a crispy exterior without overcooking the inside.
Mozzarella size: Cut the mozzarella into small, even cubes to ensure it melts properly inside the Supplì.
Don’t overcrowd the fryer: Fry in small batches to maintain the oil temperature and ensure even cooking.
Serve immediately: Supplì are best enjoyed hot, right after frying, for the perfect gooey cheese pull.

Supplì from Rome became a cherished memory from my Italian adventure, filled with laughter and amazing food. Every bite takes me back to those vibrant streets and festive gatherings. These crispy, cheesy croquettes are a taste of Italy you can enjoy at home.

Perfect for sharing, they bring a bit of that Roman street food magic to your table. Whether it’s a family dinner or a casual get-together, supplì is sure to impress. Enjoy these with some dipping sauce, and let the flavors transport you to Italy. Happy cooking, Hungry People!

Supplì from Rome, Italy

The Starving Chef

Supplì are crispy, cheesy Italian rice croquettes filled with gooey mozzarella, perfect for a savory snack or appetizer.

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Prep Time 20

Cook Time 20

Total Time 40

Course Side Dish, Snack

Cuisine Italian, Rice

Servings suppli

Equipment

deep fryer or large pot for frying
mixing bowl
plastic wrap or silicone mat

Ingredients

3-4 cups leftover rice warmed but not steaming hot
2 eggs
¼ cup Parmesan cheese
2 tablespoons tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
2 cups fresh mozzarella cut into cubes
2-3 cups Italian seasoned panko
1-2 cups flour
2-4 eggs whisked, for dredging
4-6 cups vegetable oil for frying
marinara sauce for serving

FOR CURRY MUSTARD SAUCE:

½ cup mayonnaise
1 teaspoon yellow mustard or to taste
1 teaspoon yellow curry powder or to taste

Instructions

In a large bowl, mix together the warm leftover rice with the eggs, Parmesan cheese, tomato paste, garlic powder, and onion powder. Season with oregano, salt, and pepper. Stir well to combine, allowing the Parmesan to soften and melt into the rice.
Spread the rice mixture onto a silicone mat or piece of plastic wrap in an even 1/4-1/2 inch thick layer. Use a bread knife to divide the spread-out rice into 6-8 squares (just wiggle the knife in the rice to 'cut' it). Leave the rice on the plastic wrap to cool slightly.
While the rice is cooling, prepare a pot with oil for frying or preheat a deep fryer to 375°F.
Next, prep the dredging station by whisking the eggs and preparing a bowl with the flour, one with the panko, and another with the whisked eggs.
Place a cube of mozzarella onto the center of each square. Gently peel the rice from the mat and use your hands to encase the mozzarella cube in the middle to make an elongated, croquette shape. Repeat with the remaining rice mixture and mozzarella cubes.
Dredge each rice ball by first rolling in flour, then the whisked eggs, and finally the panko. Each rice ball should have an even layer of breading.
Fry the supplì in the hot oil for 3-4 minutes or until golden brown and cooked through. When ready, the mozzarella should be completely melted in the middle. Set aside on a paper towel to dry for 3-5 minutes prior to serving. Serve with a side of marinara sauce and enjoy!