Fried Zucchini and Butternut Squash Torta

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.