1 c. milk
1 egg
1 tbsp. flour
1 tsp. ground dried sassafrass leaves
3 dozen freshly picked male blossoms
1/2 c. oil
Garnish with chopped mint leaves/dillweed
Blend milk, egg, flour, seasoning in a bowl with a fork. Beat the batter until smooth. Place mashed blossoms in the batter. Stir gently. Allow 10 minute soaking time. Heat the oil in a cast iron skillet until hot. Fry batter coated blossoms until golden. Turn once. Drain and garnish.
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