Ingredients
- 1 recipe Roman Risotto, chilled for 8 hours or overnight.
- 1 cup all-purpose flour
- 2 eggs beaten with 1/3 cup milk
- 2 cups breadcrumbs seasoned with 2 tablespoons
- Salt and pepper
- 6 ounces fontina or fresh mozzarella cheese, cut into 1/2″ chunks
- Oil For Frying (safflower, coconut, or peanut)
- Marinara sauce for dipping
Directions:
- Place the flour in one shallow bowl, add the eggs and milk in another, and the breadcrumbs in a third bowl.
- Take a small handful of the rice and place in your palm creating an indentation in the center.
- Place a piece of cheese in the center, and wrap the rice around the cheese creating an oblong shape like a little egg.
- Continue to use up all the rice, in the same manner, making more suppli, placing the finished ones on a baking sheet.
- Take each rice ball and first roll in flour, then dip into the egg mixture, and finally roll in breadcrumbs.
- Return to the baking sheet, and continue to coat the remaining rice balls in the same manner.
- Heat the oil in a heavy saucepan to 375 degrees F.
- Fry 3 or 4 rice balls at a time until crisp and golden brown.
- Use a slotted spoon to remove from the oil, and place on a tray covered in paper towels in a warm oven.
- Continue to fry the remaining rice balls in the same fashion, then serve hot and drizzle with the Apple Balsamic Vinegar.
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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