Vegan Supplì: How to Make Italy’s Crispy Fried Rice Balls

This quick vegan suppli recipe was inspired by my favourite Italian restaurant in Dublin when I was at university. Fried golden croquettes of lightly flavoured rice with a creamy centre — comfort food at its best.

What are Suppli?

Suppli are classic Roman rice croquettes, traditionally made from leftover risotto and often served with a ragù or a garlicky dip. When filled with mozzarella they are called suppli al telefono because the melted cheese stretches like a telephone line when you break them open.

Originally from Rome, suppli are now common throughout Italy as antipasto or street food. They are closely related to Sicilian arancini, though shapes and fillings vary regionally.

If you like dips, these vegan aioli and sauce ideas pair beautifully with suppli:

• Roasted Vegan Aioli by Healthy Happy Life
• Easy Spanish Alioli by Cilantro & Citronella
• Sriracha Vegan Aioli by Sustainable Cooks
• Aquafaba Garlicky Mayo by The Vegan Larder
• Homemade Marinara Sauce by Where You Get Your Protein

How to Make a Quick “Risotto” Bianco

If you have leftover risotto, that’s perfect. Otherwise you can make a quick risotto bianco that’s simple and flavourful. I put risotto in quotes because this shortcut skips some traditional steps for speed without sacrificing flavour.

Start by finely chopping one onion and softening it in olive oil over medium heat until slightly golden. Add crushed garlic and sauté for another minute. Stir in the rice and toast for 2–3 minutes, stirring frequently so it doesn’t burn.

Pour in a dry white wine and let it evaporate. Then add hot vegetable stock in ½ cup increments over medium-low heat, adding more only after the previous amount has been absorbed. When all the stock is incorporated, cover the pan, turn off the heat and let the rice rest for ten minutes. Fluff and check doneness when you remove the lid.

Allow the rice to cool until it is comfortable to handle. To speed cooling, spread the rice in a thin layer on baking sheets or baking paper; otherwise leave it in the pot to cool naturally.

Making Suppli

Slice vegan mozzarella (or another plant-based melty cheese) into pieces about an inch long and roughly one centimetre wide. You can experiment with fillings, but a compact shape works best for less-stable ingredients.

Set up two bowls: one with plant-based milk and one with dried breadcrumbs. For extra flavour, use herbed breadcrumbs or mix dried oregano and basil into plain crumbs. Keep a small bowl of water nearby to wet your hands if needed — damp hands help shape the rice without it sticking.

Take a small handful of cooled rice, flatten it in your palm, place a piece of the vegan mozzarella in the centre and form the rice around it into a cigar shape. Use your fingers to round the ends so you have a neat cylinder.

Brush or dab the outside of each suppli lightly with plant-based milk — avoid fully dipping them, which can make them fall apart. Roll the damp suppli briefly in breadcrumbs and place them on baking paper or a silicone mat while you shape the rest. Add breadcrumbs to the bowl gradually so they stay crisp and don’t clump.

These need to be cooked in plenty of hot oil for the best texture. While baking is an option, frying gives a superior golden colour, crisp exterior and a soft, creamy interior. Deep fry, or shallow fry in 1–2 inches of oil, turning once, until the suppli are a deep golden-orange.

Serve the suppli hot with a garlicky vegan aioli or marinara sauce and plenty of fresh salad. They make excellent starters, snacks or a fun main when paired with greens.

📖 Recipe

Yield: 6

Vegan Suppli

Warm Italian rice croquettes with a crispy exterior and a soft, melty vegan mozzarella centre. Serve with a garlicky dip or a rich tomato ragù as an appetizer, or pair with a salad for a satisfying main.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Ingredients

Quick risotto bianco

• 1 onion, finely chopped
• 3 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 cups rice (arborio or carnaroli preferred; short grain OK)
• 1 cup dry white wine
• 5.5 cups vegetable broth

Suppli

• Quick risotto bianco (prepared)
• 150 g vegan mozzarella
• 80 g dried breadcrumbs
• 40 ml plant-based milk

Instructions

Quick Risotto Bianco

1. Heat olive oil over medium-high heat and sauté the onion until golden.
2. Add crushed garlic and cook for one minute, stirring.
3. Add rice and toast for 3–4 minutes until slightly translucent.
4. Add white wine and let it absorb, stirring occasionally.
5. Reduce heat to low-medium and add broth ½ cup at a time, stirring until each addition is absorbed before adding more.
6. When all broth is absorbed, remove from heat, cover and rest for ten minutes. Fluff the rice and allow it to cool.

Suppli

1. Slice vegan mozzarella into pieces roughly 1 inch long and 1 cm wide.
2. Take a small handful of cooled risotto and flatten in your hand.
3. Place a mozzarella piece in the centre and shape the rice around it into a cigar or cylinder with damp hands.
4. Brush or dab the outside with plant-based milk, roll in breadcrumbs and place on baking paper while you shape the rest.
5. Heat oil to medium-high and either deep fry or shallow fry in at least 1.5 inches of oil, turning once, until a deep golden-orange colour.
6. Serve warm with a garlicky dip or a ragù and a fresh salad.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving
Calories 449
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Unsaturated Fat 11g
Cholesterol 33mg
Sodium 818mg
Carbohydrates 45g
Fiber 1g
Sugar 7g
Protein 17g