zucchini & summer squash stacks
Over 10 years ago my husband took me to Miami for the first time and popped the question 💍. Now, it is a staple vacation spot for us. While we are there, we love to go to a restaurant called Milos for the freshest seafood and very best dirty martinis. This crispy stack of sliced zucchini & summer squash with a cream based spread is a staple appetizer there which inspired me to create this version of the dish.
This is SO easy to make. The tempura batter takes two seconds to whisk together and the ricotta herb spread only involves chopping up some fresh herbs (but dried herbs can be used as a substitute!).
🎥 Watch my reel here to see the recipe being made!
Recipe by: The Culinary Nest
MAKES
8-10 Stacks
Prep Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS
2 medium sized zucchini
2 medium sized summer squash
1 cup tempura batter
1/2 teaspoon garlic powder
1/2 cup chopped herbs: basil, dill, parsley, thyme, oregano, chives (use your favorites!)
1/2 cup ricotta cheese
1/4 cup sour cream
1/4 cup freshly shaved or grated parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Flaky sea salt for garnish
Vegetable or Canola Oil for frying
METHOD
Using a mandolin set at 1/4” thickness (or using a knife), slice the zucchini and summer squash into rounds.
Prepare the tempura batter per package instructions. Once whisked into a batter, add the garlic powder and incorporate.
In a medium bowl, fully mix together the ricotta, sour cream, parmesan, fresh herbs and season with salt & pepper.
Set a deep fryer to 350˚F and allow to heat fully. If you do not have a deep fryer, use a large pot and heat 2” deep of canola or vegetable oil to 350˚F using a kitchen thermometer. *IMPORTANT: ensure your pot is tall enough to prevent an overflow of oil during frying!!
Coat each round one by one in the tempura batter, removing any excess, and carefully place them Into the frying oil without overcrowding (allow space between the rounds and separate them with kitchen tongs if they stick together). Fry on each side about 3 minutes or until lightly golden brown.
Once they are done, place the rounds on a baking sheet or cooling rack lined with paper towel to help remove any excess oil and immediately garnish with a pinch of flaky sea salt.
Repeat this process until all of the rounds are fried.
On a plate, stack the rounds with a layer of the ricotta mixture between each, about 6-8 rounds per stack,
Garnish with a sprig of fresh thyme if desired and serve immediately. Enjoy!