1 cup milk
1 tablespoon flour
1 teaspoon ground dried sassafras leaves
3 dozen male* blossoms, picked just before they open
½ cup of oil
Garnish; chopped fresh dill weed or mint
Blend the milk, egg, flour and seasoning in a bowl with a fork. Beat the batter until smooth. Place the mashed blossoms in the batter, stir gently, and allow to soak for 10 min. Heat the oil in a cast iron skillet until hot. Fry the batter-coated blossoms, a few at a time, until golden, turning once. Drain on brown paper. Serve hot, garnished with mint leaves or dill.