Prepare the flowers by removing the stamens and spiky sepals. Tear each flower vertically into 4 strands. Brush to get rid of any dust or insects, but do not wash. Slice the zucchini into very fine discs, as thin as the flower strands.
Heat the Chicken Stock and check for seasoning.
Melt 75 g (3 oz) of the butter and all the oil in a large heavy-bottom pan and gently fry the oni