Suppli Al Telefono – Rice Croquettes with Cheese

Mix in the rice with a fork. Do not crush the rice grains in the process.

Thickly sprinkle a shallow work bowl with breadcrumbs. Line a board with baking parchment.

Shape a soup spoonful of long-grain rice into the palm of one hand, and place a cheese cube in the center. Cover with a second soup spoonful of long grain rice. Next, carefully form a ball using both palms. Roll the rice ball in the bread crumbs and then set it down on the paper.

Shape balls until long grain rice and cheese are used up. Chill the ball in the refrigerator for thirty min.

Heat the fat in the deep fryer or deep frying pan to 175-180 °C. Bake the balls in batches until they are golden and floating. This takes about five minutes per unit. Drain the finished croquettes on kitchen paper.

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