Cauliflower and olive fritters (Frittelle di cavolfiore) from Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary (page 148) by Giulia Scarpaleggia

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  • King Arthur Baking - United States
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  Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now

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• Serves : about 35; 10 to 12 as an appetizer

• EYB Comments

  Can substitute instant yeast for active dry yeast, Taggiasca olives or Kalamata olives for Castelvetrano olives, salt-packed capers for brined capers, and sunflower oil or peanut oil for high-heat vegetable oil. Dough needs to rise for 12 to 18 hours.

Where’s the full recipe - why can I only see the ingredients?