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Red Pumpkin Squash Blossoms
from the kitchen of Sharmagne Leland-St. John

1 cup whole milk
1 large egg
1 tablespoon flour
1 teaspoon ground dried sassafras leaves
3 dozen freshly picked male blossoms
½  cup oil 
Garnish with chopped mint leaves or dillweed 

With a fork. blend the milk, egg, flour and 
seasoning in a bowl. Beat the batter until 
smooth. Place mashed blossoms in the batter.
Stir gently and soak for 10 minutes. Heat the 
oil in a cast iron skillet until hot. Fry the 
batter coated blossoms until golden. Turn once.
Drain on paper towels. Garnish and serve.

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