ROMAN FRIED RICE CROQUETTES

Rome’s Most Iconic Bite – Crispy, Cheesy, and Utterly Irresistible

Supplì al telefono’ are more than just a street food—they’re a Roman institution. Golden and crunchy on the outside, soft and rich on the inside, these deep-fried rice croquettes have a heart of melting mozzarella that stretches like a telephone cord when you break them in half—hence the name.

Often confused with Sicilian arancini, supplì are smaller, simpler, and arguably even more addictive. They’re a staple of Roman pizzerias and rosticcerie, where they’re devoured as an appetizer, snack, or side dish. They're also the ultimate party food, beloved by kids and grown-ups alike. Serve them at your next gathering and watch them disappear before you can say “al telefono”!

Supplì are especially popular during aperitivo time, often paired with a cold beer or a glass of red wine. Their crispy exterior and gooey cheese center make them a sensory delight, bringing joy with every bite. Whether enjoyed standing on a Roman cobblestone or at your kitchen counter, they’re a guaranteed crowd-pleaser.

While undeniably indulgent, supplì can be moderated in size to suit different appetites and occasions. The rice base provides energy, while the cheese offers calcium and protein. Home versions can be baked instead of fried for a slightly lighter take, but the traditional fried version is pure street food heaven.

Made with care and quality ingredients, they represent a balanced treat in the context of a Mediterranean lifestyle—especially when enjoyed as part of a convivial meal with fresh vegetables and good company.

But if you prefer a richer flavour you can always substitute the vegetable broth with our Reach Meat Broth! [hyperlink]

A little history

The origins of supplì date back to the early 19th century in Rome, when leftover risotto was repurposed into small fried croquettes. The name “supplì” is believed to come from the French word surprise, referring to the hidden cheesy center—a culinary wink from the Napoleonic era, when French troops brought new food customs to the region.

Originally filled with just tomato rice, they evolved over time to include a heart of mozzarella, making them richer and more satisfying. Their popularity skyrocketed in the 20th century, especially as street food culture grew in Rome. Today, supplì are still considered a must-try experience for anyone exploring the Eternal City’s cuisine.

The ingredients

• 240g | 8.5oz carnaroli rice

• 250g | 8.8oz minced beef

• 500g | 17.6oz tomato passata

• 40ml | 1.41fl oz white wine

• 1 tbsp tomato paste

• 125g | 4.4oz mozzarella cheese

• 4 eggs

• 1L | 35.20fl oz sunflower oil

• 1 carrot

• 1 celery stalk

• 1 small white onion

• ½ red onion

• 1 small bunch of parsley

• 1.5L | 52.79fl oz water

• Plain flour as necessary

• Breadcrumbs as necessary

• Black pepper to taste

• Fine and coarse sea salt

• Extra virgin olive oil

The recipe step by step

1. To prepare your ‘soffritto’ trim, peel and chop finely half a stalk of celery, half a carrot and the small white onion

2. Pour a generous glug of extra virgin olive oil in a pot and sizzle your soffritto for 3 to 4 minutes, adding a pinch of sea salt and stirring thoroughly

3. Break by hand the minced beef and add it to the pot, adjust the salt and, with the help of a wooden spoon, keep breaking the chunks of minced meat while stirring

4. Add the tomato paste and mix it thoroughly, then pour in the white wine and let it evaporate slowly

5. Then pour the tomato passata in, season with sea salt and black pepper to taste and let it cook for at least 2 hours with a lid on

6. TIP: to make sure the sauce does not reduce too much and burn at the bottom of the pot while cooking, fill the passata container with water, stir to rinse it and pour the tomatoey water in the pot!

7. And just like that you have already made a fantastic every day Bolognese sauce!

8. While the sauce cooks, prepare the broth by adding half a celery stalk, half a carrot, half a red onion, coarse sea salt, and a small bunch of parsley to 1.5L | 52.79fl oz of water

9. Let it boil for at least 30 minutes and then keep it simmering on the lowest heat, you do not want it to reduce too much, but you need it hot to cook the rice!

10. When both the sauce and the broth are ready, pour the rice in a pan on medium heat, and toast it until you can no longer touch it with your hand. Use Carnaroli or Arborio varieties, they are starchy and perform well when making risotto, do not attempt this with long grain or basmati!

11. When the rice is toasted pour it into the sauce and stir thoroughly to let every grain absorb that delicious Bolognese

12. Add ladles of broth little by little, and stir consistently until the rice is fully cooked…and just like that you will have Risotto Bolognese!

13. But we are not through yet, so pour your rice on a flat surface and spread it thin so that it can cool down faster

14. While the rice cools down, cut the mozzarella in chunky strips and leave it to drain its serum for as long as possible. Drier mozzarella will perform best when deep-fried!

15. When the rice reaches room temperature, prepare the coating into 3 separate bowls: pour bread crumbs in one, plain flour in a second one, and in the third one crack 4 eggs and whisk as if you were preparing a omelette

16. Then divide your spreaded rice into 8 sections, collect each section at a time into one hand, adding with the other hand a heart of mozzarella strips

17. Seal the rice ball thoroughly, and roll into an egg shape croquette long circa 10cm | 3.9 inch

18. Then move onto the coating, making sure that each croquette follows this sequence: roll into flour, then egg, then breadcrumbs, then egg again and finally into bread crumbs one last time

19. Make sure each time you roll it in each ingredient that all sides are fully covered, and the coating ingredient is well absorbed

20. Congratulations! You have made your first Supplí, now store them in the fridge for at least 1 hour to let the coating harden

21. Bring the sunflower oil to frying temperature in a small and deep pot, and deep fry a couple of supplí at a time

22. Deep fry until golden brown, dab them on kitchen paper to absorb the excessive oil, and salt while they are still hot, this way the crispiness will stay irresistible!

23. When all of them are fried, dabbed and salted, leave them for a few minutes to cool down before serving…then enjoy! 😋