This quick vegan suppli recipe wasn’t inspired so much by amazing Italian-style food, as it was by my favourite starter at my favourite Italian restaurant in Dublin when I was at university. Fried golden croquettes of lightly flavoured rice with a creamy centre, this is comfort food at its finest.
What are Suppli?
Suppli are beautiful Italian rice croquettes, usually made with left over risotto and a fresh ragú sauce. Sometimes they have mozzarella in the middle and are called suppli al telefono, as the hot melted mozzarella stretches like a telephone line when they are broken in half.
Suppli are orginally from Rome but can now be found all over Italy as antipasto or street food. They are very similar to their equally tasty Sicilian cousin, arancini.
My favourite Italian Restaurant in Dublin
I lived near this restaurant when I was studying at University and the food and service were just AMAZING. Sadly I haven’t been back in years as I’m rarely in Dublin now, but it’s still open and quite close to the airport.
So if you’re visiting Dublin and starving after your flight, I highly recommend the Little Venice restaurant on the old airport road. I doubt it’s super authentic (sadly, I haven’t been to Italy yet), but the food is very tasty and reasonably priced.
It was at this restaurant that I first had suppli, served as a starter. The suppli were al bianco style (no tomato sauce) and served with a fresh garlic mayonnaise for dipping in. This is the way I prefer to have my suppli now, due to those amazing dining memories, but obviously veganized.
Erm, so it may have been quite a while since I was an undergrad (about 17 years,) so imagine how surprised I was when I actually checked out their website and discovered they are still serving suppli as a starter! (Unfortunately, still not vegan though).
I normally make a quick vegan aioli to dip this in but haven’t had the time to write up the recipe. But never fear, these fabulous vegan recipes for dips from some amazing blogging colleagues of mine will pair very well with
How to Make a Quick “Risotto” Bianco
First, we need to get the rice ready. I totally put the word risotto in quotes so that no Italian would get angry with me, because we’re skipping several steps and some ingredients here, in the name of ease and speed. If you have any leftover risotto that would be perfect, otherwise we’ll make some quick
Finely chop one onion and fry until slightly golden in the olive oil. Add in the crushed garlic and sauté one minute more. Add in the rice and toast for 2 – 3 minutes, stirring often so it doesn’t burn.
Next add in the wine. You don’t have to use an amazing white wine for this, but dry is better if possible. When the wine has evaporated, you can start adding in the stock 1/2 a cup at a time, cooking on a medium-low heat. Only add in more stock once all the stock in the pan has been fully absorbed.
Once all the stock is gone, cover the pan with a lid or tinfoil an turn off the heat and leave for ten minutes. Take off the lid and check that the rice is done properly.
Now you need to leave the rice until it’s cool enough to handle. If you have plenty of time, just leave walk away and leave it in the pot to cool down. If you’d like your suppli a bit faster, take out the rice and spread it in a layer over some cookie sheets or baking paper, so it will cool down faster.
In the meantime, slice your vegan mozzarella (or any melty cheese) into inch long pieces, about a
Prep two bowls, one with a little of the dried breadcrumbs and the other with the plant-based milk. If you wish you can use herbed breadcrumbs or make your own by adding some dried oregano and basil to the crumbs.
Wet hands will make the rice easier to deal with, so you can add a bowl of water to dip and wet your fingers in if you want. Next, grab a small handful of rice and flatten it using your hands. Place a piece of the veggie mozzarella in the middle and form the rice around it into a long cigar shape.
Use your hands to round the ends of the cigar shape so you have a nice neat cylinder. Then, either using your fingers or a pastry brush, wet the outside of the rice with the plant-based milk. I do NOT recommend dipping the suppli in the milk as they will fall apart.
Quickly roll the damp suppli in the breadcrumbs and place on a sheet of baking paper or a silicone mat while you make the rest. Only add the breadcrumbs to the breadcrumb bowl little by little as otherwise they will get soggy and clump together.
Now it’s time to cook the suppli. These little cheesy babies need to be cooked in hot oil, and LOTS of it. In the interest of being more healthier, I tried baking these, and the results were just not as good. They were drier, the exterior was unpleasantly crunchy, and the colour was not as nice, a pale smudged yellow.
You can either deep fry the suppli until a golden-orange colour, or fry in an inch or two of oil, turning over halfway through until both sides have browned sufficiently. Serve hot with a luscious sauce for dipping, and plenty of salad!
Quick risotto bianco
- 1 onion, finely chopped
- 3 tbsp olive oil
- 4 cloves garlic, crushed
- 2 cups rice, preferably arborio or carnaroli, but short grain will do in a pinch
- 1 cup dry white wine
- 5.5 cups broth
- Quick risotto bianco
- 150 g vegan mozzarella
- 80 g dried breadcrumbs
- 40 ml plant-based milk
Quick Risotto Bianco
- Heat the olive oil to a medium-high heat and sauté the onions until golden.
- Add the crushed garlic and stir often for one minute.
- Add the rice and cook for 3-4 minutes, stirring often, until it's slightly translucent.
- Tip in the white wine and let absorb, stirring every now and then to prevent sticking.
- Reduce the heat to low-medium and add the vegetable stock 1/2 a cup at a time, again stirring occasionally to prevent sticking. Do not add more stock until the previous stock has been absorbed.
- When all the stock has been added and absorbed, turn off the heat and leave the pan in place covered with a lid or tin foil for ten minutes.
- Remove the lid, fluff up the rice, and either leave in the pot to cool or spread out on a baking sheet or on a surface lined with baking paper in order to cool faster.
- Slice the vegan mozzarella into roughly inch long pieces one centimetre wide.
- Grab a small scant handful of the cooled risotto bianco and flatten.
- Add the sliced mozzarella to the centre and with damp hands shape the risotto around it to form a long cigar shape.
- Round the ends of the cigar shape to make a perfect cylinder, brush with plant-based milk or use your hands to wet with it, roll briefly in the breadcrumbs and place on baking parchment while you make the rest.
- Heat the oil on a medium-high heat and either deep fry or fry on both sides ( in at least 1.5 inches of oil) until a deep golden-orange colour.
- Serve warm with a garlicky dip or a ragú!
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