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

By Wes Avila

September 14, 2021

Fried Zucchini and Butternut Squash Torta recipe

Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

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.

What you’ll need

Blender
$47 At Amazon
Deep-Fry Thermometer
$16 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Vegetable Peeler
$14 $12 At Amazon

Recipe notes

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