1pound(400grams)tomato risotto<-- click for recipe (best if leftover from previous day)
4ounces(80grams)vegan cheese in slicesor mozzarella cut into chunks
1cup(120grams)breadcrumbs
¼cup(60grams)soy milkunsweetened
½gallon(½gallon)frying oil
Take 4 ounces vegan cheese in slices, put them on top of each other, and cut them into 2-inch long (5cm) pieces.
Prepare 1 plate with 1 cup breadcrumbs, 1 bowl with ¼ cup soy milk, 1 large empty plate, the cheesesticks, and some oliveoil.
Take 1 pound tomato risotto leftovers from the fridge.TIP: if you make the risotto from scratch for the supplì, you need to make it very thick and let it cool down completely before using it for the supplì.
Grease your hands with olive oil, then place a spoonful of the leftover risotto rice in your left hand.
Flatten the rice between the palms of your hands. Apply gentle pressure with your index finger in the center of the flattened rice to create a nest for the cheese.
Place the cheese stick in the rice. Then, with both hands, wrap the rice around the cheese, rolling it between the palms of your hands. Make sure the cheese stick is fully sealed by the rice.
You should get a smooth and compact rice croquette that resembles a small cylinder shape with round ends. Set it aside on a clean plate and repeat the step until you run out of rice.
For the breading, take each supplì, one by one, gently dip it in the bowl with the soy milk, then roll it in the breadcrumbs. Now, take it in your hands and add more breadcrumbs, pressing between the palms of your hands. Make sure the supplì is wholly coated with breadcrumbs, then set it aside on a clean plate.
In a pot, add the frying oil and bring it to 340°F or 170°C. Throughout the frying process, try to keep the oil between 320°F (160°C) and 356°F (180°C). Prepare a large platter lined with kitchen paper.
Gently lower the supply in the hot oil. Be careful. Add up to 4 supplìs at a time. Gently move the supplìs around to cook evenly. Fry in the oil for about 5 minutes until they turn a nice brown color. TIP: If the oil is too hot, the supplì will cook too fast on the outside and become too dark. Keep the oil around 340°F (170°C) for best results by checking with a kitchen thermometer.
Take the supplìs out of the oil, let excess oil drip away, and rest on a large platter lined with kitchen paper.
Let them cool for at least 3 minutes (be careful; they are very hot inside and you can get burned), then enjoy eating them with your hands.