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1
Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree.
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2
With the machine running, gradually add the olive oil.
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3
Season the vinaigrette with salt and black pepper to taste.
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4
Set aside.
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5
Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl.
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6
Season the filling to taste with salt and pepper.
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7
Place the filling in a pastry bag fitted with a 1/4-inch tip.
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8
Pipe the filling into each squash blossom and twist the blossom at the top to enclose it.
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9
Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan.
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10
Heat the oil to 350F.
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11
Dust the squash blossoms in the flour and then dip them into the beer batter.
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12
Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown.
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13
Transfer them to paper towels to drain.
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14
Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve.
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15
Mix the flour, salt, and pepper in a medium bowl.
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16
Gradually add the beer while whisking.
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17
Set the batter aside and let it rest for 15 minutes before using.
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18
No pastry bag?
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19
No worries.
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20
Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.
