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

Steps

1. Mix lemon peel, Parmesan, ricotta, shallot, chives, and salt in a medium bowl until smooth.
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.
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.
4. Whisk oil, vinegar, and mustard in a large bowl until emulsified; season with salt. Add greens and toss to coat.
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.
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.
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.
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.
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.