Suppli... al Telefono

Al telefono means telephone pole because when you bite into them, the cheese stretches like a telephone pole... Go Figure!

When hubby makes risotto, I always tell him to make a big batch so that I can make suppli a couple of days later. They are formed like an egg with some fresh mozzarella in the middle. When eaten, the cheese is stringy and all is delicious.

I've made them with red and white risotto. They are equally delicious.

Try to make them as small as possible. When too big, they almost fall apart when you bite into them.

Dip them in fresh tomato sauce or tzatiki, which is our preference.

Ingredients
Leftover risotto
Eggs
Flours
Breadcrumbs
Fresh mozzarella cheese
Oil to fry in

The making of...

Take a spoonful of risotto and make a well with it in your hand. Place a piece of fresh mozzarella in the middle.

Take another spoonful of risotto and cover the cheese. Manipulate it with your hands forming an egg.

Roll in flour, shape again, dip/roll in egg mixture, then in the breadcrumbs. Set aside and continue with rest.

TIP: You will want to rinse your hands under cold water as the rice will tend to stick to your hands.
If not frying right away, put the plate of suppli in the fridge until ready to fry.

Heat your oil high enough in a fry pan or other. In my pictures, I'm using an electric fry pot.
Fry for a few moments each side, remove, and drain on brown paper bag or paper towel. I prefer the bag.
Let them cool for a bit as they will be very hot.

Compliments to Chef Aline!