Suppli

Directions

1. 1
   Break one of the eggs into the rice and mix well.
2. 2
   Form the rice into 2-inch balls.
3. 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. 4
   Lightly beat the remaining two eggs and dip each ball into the egg mixture and then the bread crumbs.
5. 5
   Set the finished balls on wax paper; they can be refrigerated for up to a couple of hours or cooked right away.
6. 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. 7
   Gently slide the balls into the oil and fry until golden brown, turning once if necessary, about 4 minutes.
8. 8
   Drain on paper towels and serve hot or at room temperature.