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

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