Fried Zucchini and Butternut Squash Torta

Name: Fried Zucchini and Butternut Squash Torta
Yield: 4 Servings
Ingredients: 1 lemon peel, finely chopped; ½ oz. Parmesan, finely grated; 1 cup fresh ricotta; 2 Tbsp. finely chopped shallot; 2 Tbsp. thinly sliced chives; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ¾ cup plus 4 Tbsp. extra-virgin olive oil, divided; 4 guajillo chiles, cut into 2" pieces; 3 dried chiles de árbol, stems removed; 1 garlic clove, finely chopped; 2 tsp. pine nuts; ½ cup distilled white vinegar; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 3 Tbsp. extra-virgin olive oil; 2 Tbsp. sherry vinegar or red wine vinegar; 1 tsp. Dijon mustard; Kosher salt; 4 cups spring greens salad mix; 1 cup all-purpose flour; ½ cup rice flour; 1 Tbsp. Old Bay seasoning; 1 tsp. baking soda; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; ¼ tsp. freshly ground black pepper; 1 large egg, beaten to blend; 1 12-oz. bottle or can pilsner; Vegetable oil (for frying; about 8 cups); 1 medium zucchini, cut into 2x½" pieces; ¼ small butternut squash, peeled, seeds removed, sliced ¼" thick; 4 bolillos or hero rolls, halved, toasted

Wes Avila 4 ServingsSource

zucchini butternut squash dinner main mexican ricotta guajillo chile chile de árbol heirloom tomato

Fried Zucchini and Butternut Squash Torta

Ingredients

1 lemon peel, finely chopped

½ oz. Parmesan, finely grated

1 cup fresh ricotta

2 Tbsp. finely chopped shallot

2 Tbsp. thinly sliced chives

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

¾ cup plus 4 Tbsp. extra-virgin olive oil, divided

4 guajillo chiles, cut into 2" pieces

3 dried chiles de árbol, stems removed

1 garlic clove, finely chopped

2 tsp. pine nuts

½ cup distilled white vinegar

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

3 Tbsp. extra-virgin olive oil

2 Tbsp. sherry vinegar or red wine vinegar

1 tsp. Dijon mustard

Kosher salt

4 cups spring greens salad mix

1 cup all-purpose flour

½ cup rice flour

1 Tbsp. Old Bay seasoning

1 tsp. baking soda

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

¼ tsp. freshly ground black pepper

1 large egg, beaten to blend

1 12-oz. bottle or can pilsner

Vegetable oil (for frying; about 8 cups)

1 medium zucchini, cut into 2x½" pieces

¼ small butternut squash, peeled, seeds removed, sliced ¼" thick

4 bolillos or hero rolls, halved, toasted

2 medium heirloom tomatoes, sliced ½" thick

A deep-fry thermometer

Method

Mix lemon peel, Parmesan, ricotta, shallot, chives, and salt in a medium bowl until smooth.

Heat 1 Tbsp. oil in a medium skillet over medium. Toast chiles, turning occasionally, until slightly darkened and puffed, about 2 minutes. Add garlic and pine nuts, reduce heat to medium-low, and cook, stirring occasionally, until garlic is tender and nuts are golden brown, about 4 minutes.

Transfer chile mixture to a blender and add vinegar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and remaining ¾ cup plus 3 Tbsp. oil; blend until smooth. Season salsa with more salt if needed. Do Ahead: Salsa macha can be made 1 week ahead. Transfer to an airtight container; cover and chill.

Whisk oil, vinegar, and mustard in a large bowl until emulsified; season with salt. Add greens and toss to coat.

Whisk all-purpose flour, rice flour, Old Bay seasoning, baking soda, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¼ tsp. pepper in a large bowl to combine.

Whisk egg and pilsner in a small bowl to combine, then pour into dry ingredients and fold gently until no dry spots of flour remain. Set batter over a medium bowl of ice.

Pour oil into a large skillet to come 1" up sides. Prop thermometer in pan so bulb is submerged and heat oil over medium-high until thermometer registers 365°. Working in 2 batches, dip zucchini into batter, letting excess drip back into bowl, and fry, turning halfway through, until golden brown and crisp, about 3 minutes per side. Transfer to paper towels to drain; season with salt.

Working in 3 batches, dip squash into batter, letting excess drip back into bowl, and fry, turning halfway through, until golden brown and crisp, about 4 minutes per side. Transfer to paper towels to drain; season with salt.

Spread 1½ tsp. ricotta spread over cut sides of each roll. Layer bottom halves with 2–3 tomato slices; season with salt. Top tomatoes with 2–3 fried butternut squash slices, then 3–4 zucchini pieces; drizzle 1 Tbsp. salsa macha over each. Mound salad on top and close up sandwiches.