SUPPLì
Today we’re making a typical Roman street food: Supplì.
If you’ve ever been to Rome, chances are you’ve tried them!
They’re close cousins of Sicilian arancini, oval-shaped instead of round, with a simple goodness that makes you want to dance.
To me, Supplì smell like summer, happiness, and holidays.
But what are they exactly?
They’re basically rice balls filled with tomato sauce and mozzarella, dipped in batter and deep fried.
Let’s be honest—most delicious things are fried.
As they say in Roman dialect: "Se sà, fritto è bono tutto!" (“Everyone knows, everything tastes better if it’s fried!”)
Let’s take a look at what we need and how to make them perfect for your next dinner with friends or as an appetizer.
Ingredients:
1¼ cups rice (about 8.8 oz / 250 g)
¾ cup plain tomato purée (about 7 oz / 200 g)
3.5 oz mozzarella (use vegan mozzarella for a vegan version)
2 cups + 2 tablespoons of hot water
Salt, to taste
Olive oil, to taste
Batter:
1 cup cold water (about 8.8 oz / 250 g)
1⅔ cups all-purpose flour (about 7 oz / 200 g)
1⅔ cups breadcrumbs (about 7 oz / 200 g)
Salt, to taste
4¼ cups vegetable oil for frying (about 34 oz / 1 liter — peanut oil or extra virgin olive oil is best)
Instructions:
In a pot, toast the rice for about 30 seconds over medium-low heat.
Add the hot water and cook the rice fully using the absorption method— by the end, the water should be fully absorbed.
Add a little more water if needed.While the rice is cooking, make a simple tomato sauce:
Heat a drizzle of olive oil in a pan, add finely chopped onion, then pour in the plain tomato purée.
Season with salt (make sure to use plain, unseasoned tomato purée).
Let the sauce simmer for 15–20 minutes.
3. When both the rice and the sauce are ready, combine them.
Taste and adjust with more salt and optionally a pinch of black pepper.
4. Spread the rice mixture onto a baking sheet lined with parchment paper.
Let it cool completely, then place it in the fridge for about 3 hours.
This helps it firm up nicely.
5. About 10 minutes before the resting time is up, prepare the batter.
In one bowl, mix together the flour, cold water, and salt until smooth.
Cut the mozzarella into small cubes and set aside.
Place the breadcrumbs in a second bowl.
Line another tray with paper towels to absorb the oil from the cooked supplì.
6. Take the rice out of the fridge.
Put some rice in your hand and flatten it.
Place a few mozzarella cubes in the center.
Cover with a little more rice, shape it into a ball, and then roll it into an oval shape.
Dip each supplì first in the flour batter, then roll it in the breadcrumbs to coat.
7. Repeat with all the remaining rice, you should get around 10 supplì with these amounts.
8. Heat the oil to start frying. Once the oil is hot, carefully lower the supplì and fry until golden brown.
Remove them and place them on the prepared tray to drain the excess oil.
Let them rest for a minute, then serve hot!
Note:
If you prefer not to fry them, follow the same recipe but instead of deep-frying, bake them in the oven with a drizzle of oil on top at 390°F (200°C) for about 30 minutes.
Tell me they’re not one of the most delicious things ever?!
Buon Appetito!
