Separate the courgette flowers from the main vegetable (if necessary). Remove the stamen and gently tear one side of the flower and open it out. Boil a pan of salted water. Cut the courgettes into diagonal slices and immerse in boiling water for 3 minutes, then refresh under cold water.
To make the tempura batter: Mix the flour with the egg yolk and add a few drops of tabasco. Add a little water to make a thick paste. Cut the sundried tomatoes into small pieces.
To make the vinaigrette: Squeeze the juice from the lemon.Add the sundried tomatoes, the olive oil and season with salt and pepper.
Heat up the cooking oil.Cover the courgette flowers in the batter and place them directly in the hot oil. When they have turned a light golden colour, remove them from the oil and place them on some kitchen roll so that the excess oil can drain away. Season them with salt. Slice the courgettes into rounds and repeat the cooking process with the tempura batter. Serve the courgettes and the flowers accompanied by the vinaigrette.
«Make sure the vegetable is completely covered in batter before frying and always get rid of any excess oil after cooking with kitchen paper.»