Zucchini flower tempura with a sauce vierge, and a trumpet zucchini carpaccio

A very traditional recipe reflecting the flavours of the south of France, showcasing seasonal vegetables such as zucchini and its flower. This is brought to you by Chef Basile Arnaud, head chef at Le Mas Candille’s restaurants: Le Bistrot du Mas and Le Candille *.

Fleurs de courgettes tempura


A word from chef Basile Arnaud

“The zucchini flower is a beautiful product that lasts a short time, so you must know how to enjoy it when it is in full bloom. This recipe reminds me of my childhood when we tasted them as a family under the olive trees of Henri, my grandmother’s companion.”

Bon appétit …

For two people, you’ll need the following ingredients:

  • 6 zucchini flowers
  • 1 packet of tempura mix
  • 5 red tomatoes
  • Black olives
  • 1 shallot
  • 1 green zucchini
  • 1 bottle of olive oil
  • 1 bunch of chives
  • 2 trumpet zucchinis

Time to make

30 minutes


  • a deep fryer
  • a good knife
  • a skimmer
  • a cup to mix the tempura
  • a bowl for the sauce vierge

The method

Step 1

Make the tempura batter by adding the tempura mix with a small quantity of sparkling water. Season with salt and pepper.

Step 2

Remove the pistil from the zucchini flowers (it is indigestible and very bitter).

Step 3

Cook the zucchini flowers in a deep fryer at 180 degrees, or in a large, deep saucepan, pouring in frying oil. Gently raise the temperature and cook at a low heat.

Step 4

At the same time, put the tomatoes in boiling water for 10 seconds, then let them cool in cold water, remove the skin and make a tomato brunoise.

Step 5

Make a brunoise with the green zucchini.

Step 6

Finely chop the chives.

Step 7

Finely chop the black olives. Then mix in a bowl, the chopped black olives, the tomato and zucchini brunoises, the chives and pour in the olive oil, add the salt and pepper. Your ‘sauce vierge’ is ready!

Step 8

Finely slice your trumpet zucchinis to make a carpaccio, add a little oil, olive and fleur de sel.

Step 9

Take a nice plate, arrange the zucchini carpaccio in a  rosette, season with salt and pepper and a drizzle of olive oil. Lay your cooked zucchini flowers. And finally, drizzle the ‘sauce vierge’ on the zucchini flowers and around the plate.

Download the print version of the recipe or read Chef Basile’s first recipe here!

Bon appetit!