Refreshing Zucchini Tartare with Mint and Lemon, garnished with crispy Zucchini Peels

Wash the zucchini thoroughly. Peel the zucchini and set aside the green peels; these will be used later for garnish. Cut the white flesh of the zucchini lengthwise into thin slices.

Bring a pot of salted water to a boil. Blanch the thin zucchini slices for about 30 seconds until they are slightly soft but still firm to the bite. Immediately shock them in ice water to stop the cooking process and preserve their color. Drain them well and pat them dry.

Now cut the blanched zucchini slices into very fine cubes (brunoise). Chop the mint very finely. Halve the cherry tomatoes. Use a peeler to shave thin ribbons from the carrot.

Put the finely diced zucchini and chopped mint into a bowl. Squeeze the juice of one lemon over it. Add 2 tablespoons of olive oil and season everything with salt and pepper to your taste. Mix everything gently.

Place the zucchini tartare in the fridge for about 10 minutes so the flavors can combine well.

Prepare a breading station: Put 50 grams of flour on one plate, whisk 1 egg on a second plate, and put 50 grams of breadcrumbs on a third plate.

Take the reserved zucchini peels. Coat them first in flour, then in the whisked egg, and finally in the breadcrumbs, so they are fully covered.

Heat 200 milliliters of vegetable oil in a small pan over medium to high heat. Fry the breaded zucchini peels in batches until they are golden brown and crispy. Let them drain on paper towels to remove excess fat.

Arrange the chilled zucchini tartare attractively on plates. You can use a serving ring to get a nice shape.

Garnish the tartare with the halved cherry tomatoes and the thin carrot ribbons. Place the crispy zucchini peels on top as a decorative and flavorful highlight.

Serve the refreshing zucchini tartare immediately as an appetizer or light snack.