Suppli

• 3 eggs
• 2 cups cold cooked rice, preferably Risotto alla Milanese (page 521)
• 3 ounces fresh mozzarella, chopped
• 2 ounces prosciutto, minced, optional
• 2 cups fine bread crumbs, preferably homemade (page 580)
• Corn, grapeseed, or other neutral oil for deep-frying

1. Break one of the eggs into the rice and mix well.
2. Form the rice into 2-inch balls.
3. With your thumb, make a small indentation in the center of each ball, fill with a little mozzarella, plus prosciutto if youre using it; reseal the ball with the risotto around it.
4. Lightly beat the remaining two eggs and dip each ball into the egg mixture and then the bread crumbs.
5. Set the finished balls on wax paper; they can be refrigerated for up to a couple of hours or cooked right away.
6. Put about 3 inches of oil in a deep saucepan and turn the heat to medium-high; bring to 350F (heat until a bread crumb sizzles in the oil, but not violently).
7. Gently slide the balls into the oil and fry until golden brown, turning once if necessary, about 4 minutes.
8. Drain on paper towels and serve hot or at room temperature.

eggs, cold cooked rice, fresh mozzarella, bread crumbs

Taken from www.epicurious.com/recipes/food/views/suppli-385606 (may not work)