Recipe
Suppli: Mozzarella-Filled Rice Croquettes Recipe
Supplì are Rome’s go-to savoury snack. With tomato-infused rice, a molten, cheesy centre, and a satisfyingly crunchy coating, these rice croquettes are made famous by their glorious, melty cheese pull — plant-based, of course!
You will need
Makes 16
- 1 small onion, finely diced
- 3 tablespoons olive oil
- 300g Arborio or Carnaroli rice
- 1L warm vegetable stock
- 250g crushed tomatoes or passata
- 30g parmesan, grated (or 3 tablespoons nutritional yeast)
- Salt & pepper, to season
For the batter:
- 90g chickpea flour
- 2 tablespoons oil
- 125ml water
To assemble:
- 120g vegan mozzarella, cut into small cubes
- 200g fine breadcrumbs
- Sunflower oil, for deep frying
Recipe: Nadia Fragnito
Directions
40 mins to prep
35 mins to cook
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Step 1
Sauté the onion in the olive oil until softened. Stir through the rice and toast for several minutes. Pour in approximately 500ml of the stock, reserving the other half. Stir in the crushed tomatoes or passata. Simmer, stirring often, until all the stock is absorbed by the rice, then add the remaining 500ml of stock.
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Step 2
Continue cooking until the rice is al dente and has absorbed all the liquid, which should take about 20 minutes. Remove from the heat and stir through the parmesan or nutritional yeast and season with a large pinch of salt and pepper. Allow the rice to cool completely.
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Step 3
In a bowl or jug, whisk together the chickpea flour, oil and about 125ml water into a smooth, thick batter.
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Step 4
Spread a few large tablespoons of cooled rice onto the palm of your hand, make a small hollow, and place a cube or two of mozzarella inside. Close the rice around the mozzarella, forming an oblong ball. Repeat until all the rice is used.
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Step 5
Coat each suppli in the chickpea flour batter, then roll in the breadcrumbs.
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Step 6
Half-fill a medium saucepan with the oil to 160-165°C. Fry a few at a time for about 5 minutes, until golden brown. If the suppli are browning too quickly, lower the heat.
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Step 7
Drain well on absorbent paper and serve hot.
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Recipe: Nadia Fragnito
