Fried Zucchini and Butternut Squash Torta
This torta from L.A.’s Angry Egret Dinette is a riff on a fried squash blossom taco chef Wes Avila served up from his former street cart. Feel free to substitute the zucchini here with seasonal vegetables like broccolini or mixed mushrooms. Keep the beer batter on ice and don’t overcrowd the pan while frying to get the crispiest vegetables. Store-bought chili oil (Avila recommends the one from Only Pans L.A.) is a great replacement for the salsa macha and adds the right amount of spice.
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What you’ll need
Blender
$40 At Amazon
Deep-Fry Thermometer
$29 $16 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Ricotta Spread
1
½
1
2
2
1
Salsa Macha
¾
4
3
1
2
½
1½
Salad
3
2
1
4
Assembly
1
½
1
1
2
¼
1
1
1
¼
4
2
Special Equipment
Preparation
Ricotta Spread
Step 1
Mix lemon peel, Parmesan, ricotta, shallot, chives, and salt in a medium bowl until smooth.
Salsa Macha
Step 2
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.
Step 3
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.
Salad
Step 4
Whisk oil, vinegar, and mustard in a large bowl until emulsified; season with salt. Add greens and toss to coat.
Assembly
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.