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Roman fried rice croquettes with a molten mozzarella center that stretches like a phone cord. These high protein mediterranean snacks are a fun, family-friendly appetizer or street food treat.
Heat 1 tbsp olive oil in a saucepan over medium heat. Add Arborio rice and lightly toast for 2 minutes, stirring to prevent sticking.
Pour in the chicken broth, bring to a gentle simmer, and cook, stirring occasionally, until rice is tender and nearly all liquid is absorbed (about 16–18 minutes). Remove from heat and allow to cool slightly.
Mix cooled rice with Parmesan cheese, salt, and pepper. Crack the eggs into the mixture and stir thoroughly until the rice binds together.
Divide the rice mixture into 8 equal portions. Flatten each into a patty in your palm, place a mozzarella stick in the center, and wrap the rice around to encase the cheese, forming a croquette.
Roll each croquette in bread crumbs until fully coated. Heat the remaining 1 tbsp olive oil in a deep frying pan over medium-high heat. Fry croquettes in batches, turning occasionally, for 4–5 minutes until crisp and golden brown. Drain on paper towels before serving hot.
