Neapolitan Rice Balls (Supplì al Telefono)
Supplì al Telefono is a classic Neapolitan street food that consists of crispy, golden rice balls filled with oozy mozzarella. The name "al Telefono" (on the telephone) comes from the long stretch of cheese that forms when you pull the two halves of the rice ball apart, resembling a telephone cord.
Ingredients
- 2 cups cooked Arborio rice
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 12 small cubes of mozzarella cheese
- 1 cup breadcrumbs
- Vegetable oil, for frying
- Salt and pepper to taste
Instructions
- In a large bowl, mix the cooked rice, Parmesan cheese, and beaten eggs. Season with salt and pepper.
- Take a small amount of the rice mixture and flatten it in the palm of your hand. Place a cube of mozzarella in the center and shape the rice around it to form a ball. Repeat with the remaining rice and mozzarella.
- Roll each rice ball in the breadcrumbs until fully coated.
- In a deep pot, heat the vegetable oil to 350°F (180°C). Fry the rice balls in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
- Serve the Supplì al Telefono hot and enjoy the gooey, cheesy center!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Large bowl Deep pot for frying Paper towels
Tools
Frying thermometer
Serving suggestions
Serve the Supplì al Telefono with a side of marinara sauce for dipping.
Tips & tricks
For extra flavor, you can add chopped parsley or basil to the rice mixture before shaping the balls.
Cost
$10