Supplì in the Air Fryer
Crisp, elongated rice croquettes from the streets of Rome, with creamy tomato rice and a molten mozzarella core that pulls into long strings when you break them open. In the air fryer, they get a crunchy double coating with far less oil than in the deep fryer.
Equipment
- 1 Air fryer
- 1 Pot
- 1 Baking sheet
- 1 Cutting board
- 1 Knife
- 1 Grater
- 3 Bowl
- 1 Brush
Ingredients
- 300 g risotto rice E.g. arborio or carnaroli
2 tbsp olive oil
1 pcs onion Finely chopped- 400 ml tomato passata
600 ml vegetable stock Warm
20 g butter
40 g parmesan Freshly grated
1 pcs egg For the rice
salt and pepper To taste
Filling
150 g mozzarella Firm block pizza mozzarella
Coating
- 3 pcs eggs
150 g dried breadcrumbs- 2 tbsp rapeseed oil For spraying or brushing
Instructions
Tomato rice
- Sauté 1 pcs onion in 2 tbsp olive oil in a wide pot over medium heat for 3-4 minutes, until the onion is glossy without taking on colour.
- Add 300 g risotto rice and stir for 1 minute, until the grains are glossy and coated in oil.
- Cook the rice for 17-18 minutes: first pour 400 ml tomato passata into the pot, then add 600 ml vegetable stock a little at a time, stirring regularly, until the rice is tender with a slight bite and the mixture is thick and creamy with no excess liquid.
- Stir 20 g butter and 40 g parmesan into the rice once the pot is off the heat. Season to taste with salt and pepper.
- Cool the rice: spread it out in a thin layer on a baking sheet and let it steam off for 10 minutes. Then cover it and put it in the fridge for at least 50 minutes, until it's completely cold and firm.
- Mix the cold rice thoroughly with 1 pcs egg, lightly beaten, so the mixture binds together.
Shaping and coating
- Cut 150 g mozzarella into 12 sticks, about 3 cm long and 1 cm thick.
- Shape 12 elongated supplì: divide the rice into 12 equal portions, and press one portion flat in a damp palm. Place a mozzarella stick in the middle, seal the rice tightly around the cheese, and roll it into an elongated croquette about 8 cm long, so the cheese is completely covered. Keep dampening your hands with cold water as you go, so the rice doesn't stick.
- Whisk 3 pcs eggs together in a bowl, and pour 150 g dried breadcrumbs into another bowl.
- Dip each supplì in egg, then coat it in breadcrumbs. Repeat with egg and breadcrumbs once more, so they get a double coating that holds the cheese in and gives a crunchy crust.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Brush the supplì lightly with 2 tbsp rapeseed oil on all sides, or use an oil spray bottle.
- Place the supplì in the basket in a single layer with a little space between them, so the hot air can circulate. Bake them in two batches if there isn't room for all of them at once.
- Bake them at 200 °C for 12 minutes, turning them carefully after 6 minutes, so they turn golden and crunchy all the way round.
- Check the centre by breaking a supplì open: the cheese should be melted and pull into long strings. If it's not fully melted, give them 2 more minutes at 200 °C.
Serving
- Serve the supplì warm after resting for 2 minutes, while the cheese still pulls into strings like a telephone cord when they're broken open.
Notes
Tips for a perfect result:
The rice needs to be completely cold and firm before you shape it, or the supplì will fall apart in the air fryer. Rice from the day before is ideal. Seal the rice completely around the cheese so it doesn't leak out during baking, and give all sides a light coat of oil so the double coating turns golden and crunchy. Supplì al telefono:
The name comes from the long strings of cheese that look like a telephone cord when a supplì is broken open. Firm block pizza mozzarella contains less water than fresh mozzarella in brine and pulls the longest strings. If you use fresh mozzarella, drain it well and pat it dry. Supplì or arancini:
Supplì are Rome's elongated rice croquettes made with tomato rice. Sicilian arancini are round or cone-shaped and are often made with saffron rice. Variation:
Stir 150 g browned minced beef into the tomato rice for a classic Roman supplì with ragù, or tuck a small cube of ham in alongside the mozzarella. Vegetarian:
Real parmesan is made with animal rennet. Use a vegetarian hard cheese if the dish needs to be fully vegetarian. To serve:
Serve supplì as a snack, with aperitivo or as a starter with a little extra tomato sauce for dipping. The recipe makes about 12 pieces, or 3 pieces per serving. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
The rice needs to be completely cold and firm before you shape it, or the supplì will fall apart in the air fryer. Rice from the day before is ideal. Seal the rice completely around the cheese so it doesn't leak out during baking, and give all sides a light coat of oil so the double coating turns golden and crunchy. Supplì al telefono:
The name comes from the long strings of cheese that look like a telephone cord when a supplì is broken open. Firm block pizza mozzarella contains less water than fresh mozzarella in brine and pulls the longest strings. If you use fresh mozzarella, drain it well and pat it dry. Supplì or arancini:
Supplì are Rome's elongated rice croquettes made with tomato rice. Sicilian arancini are round or cone-shaped and are often made with saffron rice. Variation:
Stir 150 g browned minced beef into the tomato rice for a classic Roman supplì with ragù, or tuck a small cube of ham in alongside the mozzarella. Vegetarian:
Real parmesan is made with animal rennet. Use a vegetarian hard cheese if the dish needs to be fully vegetarian. To serve:
Serve supplì as a snack, with aperitivo or as a starter with a little extra tomato sauce for dipping. The recipe makes about 12 pieces, or 3 pieces per serving. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Nutrition
Calories: 740kcalCarbohydrates: 87gProtein: 28gFat: 31gSaturated fat: 12gPolyunsaturated fat: 3.7gMonounsaturated fat: 13gTrans fat: 0.4gCholesterol: 212mgSodium: 1290mgPotassium: 597mgFiber: 3.6gSugar: 7gVitamin A: 1170IUVitamin C: 10mgCalcium: 400mgIron: 3.6mgNet carbohydrates: 83g
