epicurious
Fried Zucchini and Butternut Squash Torta
Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
👥 4 Servings👤 Wes Avila 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●blender
- ●whisk
- ●pan
📝 Preparation Steps
1
Ricotta Spread
fresh ricotta1 cup
2
Mix lemon peel, Parmesan, ricotta, shallot, chives, and salt in a medium bowl until smooth.
lemon peel, finely chopped1fresh ricotta1 cup
3
Salsa Macha
4
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.
5
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.
½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1Kosher salt
6
Salad
7
Whisk oil, vinegar, and mustard in a large bowl until emulsified; season with salt. Add greens and toss to coat.
8
Assembly
9
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.
all-purpose flour1 cupKosher salt. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
10
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.
large egg, beaten to blend1
11
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.
medium zucchini, cut into 2x½" pieces1
12
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.
13
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.
fresh ricotta1 cupmedium zucchini, cut into 2x½" pieces1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...