Corn-A-Copious: Fritters & Chilled Corn Soup

with Alex Guarnaschelli

Date + Time
Saturday, August 1
2PM EST / 11AM PST
Where

GENERAL
ADMISSION

FREE
Terms & Conditions

Description

It’s a family affair! Join Food Network’s Iron Chef Alex Guarnaschelli and her aspiring chef daughter, Ava, in the kitchen for some dinner cooking fun. This upbeat, funny and lovable mom will share her cooking expertise, carefully guiding your kids through the steps to create one of her family favorite dishes. We promise it will be comforting and delicious - and by the end of class, you'll have your kids whipping up lunch on their own!

Proceeds from sponsorships and optional online donations will be split between two incredible organizations - Boys & Girls Clubs of America, a national organization of local chapters which provide voluntary after-school programs for young people and Rachael Ray’s Yum-o! Scholarship, a newly-founded scholarship fund at the Chaplin School of Hospitality & Tourism Management at Florida International University, offering students the opportunity to further their ambitions in the kitchen and beyond.

Important Information

You will receive a confirmation e-mail and receipt from squadup@t.squadup.com following your registration. You will receive an additional e-mail within 48 hours of the class, which will include the Zoom link, recipe, ingredients and necessary utensils. Prior to class, we recommend getting organized by preparing your ingredients and gathering your utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to create alongside the guest chef. Thorough preparations will provide a more enjoyable experience! Click here for Frequently Asked Questions.

Corn Fritters Recipe

(serves 4-6)

Chefs note: I could eat corn every day in one form or another. This is a recent addition to my repertoire.

A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself. If using frozen or canned corn, drain off all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain off any excess liquid.

Kitchen Equipment*:

  • Measuring Cup and Spoons (liquid and dry)
  • Large Bowl
  • Deep, heavy-bottomed pot
  • Cooking Thermometer (candy or other)
  • Slotted Spoon, Tablespoon or small Ice Cream Scoop
  • Kitchen Towel and Baking Sheet

*Potsandpans.com, offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray’s Yumo! Cooking Camp.

Ingredients:

  • 2 tablespoons sugar
  • 11/2 teaspoons baking powder
  • 2 large eggs, lightly beaten
  • ½ cup whole milk
  • 2-3 teaspoons kosher salt plus additional for seasoning
  • ½ teaspoon cayenne
  • ¾ cup all-purpose flour
  • 4 cups cooked corn kernels
  • 1 quart Canola oil
  • 2-3 tablespoons dark brown sugar

Prep time: 15 minutes
Cook time: 10-15 minutes
Yield: about 15-20 fritters

Directions:

  1. Make the batter: In a large bowl, whisk together the sugar, baking powder, eggs, milk, salt and cayenne. Gently stir in the flour and then the corn. Once the batter is made, let it rest 10-15 minutes before frying.
  2. Fry: Pour the oil into a deep, heavy- bottomed pot. Heat to 360F. When the oil comes up to temperature, test the oil by dropping in one dollop batter. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon. Use a tablespoon or small ice cream scoop to drop the fritters one by one into the oil and gently “swirl” the oil as they fry. This swirling will allow the fritters to move around a lot, assuring they fry more evenly on all sides.
  3. Finish: When they are light to medium brown, 3-5 minutes, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle immediately with salt and brown sugar.
Chilled Corn Soup Recipe

(Serves 4-6)

The trick with corn soup is to harness the sweetness of the corn when it’s raw and the earthy, starchy notes when it’s cooked.  To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs clean. Fun fact: For each kernel of corn on a cob, there is one piece of silk so that makes for a lot of cleaning! I serve this soup cold and it’s both refreshing and satisfying. Make ahead and let it get super cold before serving. PS: You can also puree all of the soup so it is completely smooth or gently heat and serve warm!

Kitchen Equipment*:

  • Kitchen Towel
  • Measuring Cup and Spoons (liquid and dry)
  • Large Sauté Pan
  • Kitchen Knife
  • Large Bowl
  • Medium Pot
  • Tasting Spoon
  • Whisk
  • Soup Ladle

*Potsandpans.com, offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray’s Yumo! Cooking Camp.

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 6 scallions, thinly sliced, green and white parts both
  • Kosher salt
  • 8 ears (about 2 pounds) fresh corn, shucked and wiped clean
  • 2 tablespoons dark brown sugar
  • Freshly ground black pepper
  • 3 - 3-1/2 cups half and half
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Tabasco

Directions:

  1. Start the soup: In a large sauté pan, combine half of the olive oil and scallions with a generous pinch of salt and ¼ cup water and cook over medium low heat until they are translucent and tender, 3-5 minutes.
  2. Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
  3. Cook the corn: In the same large sauté pan, heat the remaining olive oil and add all of the corn kernels. Season with salt, stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8-10 minutes.
  4. Finish:  In a medium pot, bring the half and half and 1 cup water to a gentle simmer over medium heat and add the cobs. Simmer the cobs gently on low heat, 12-15 minutes, until they impart their corn flavor to the half and half. Discard to cobs. Pour the liquid over the cooked corn, add the Worcestershire and Tabasco and simmer for 3-5 minutes on low heat. Taste for seasoning. Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
  5. Serve: Whisk to blend before serving so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

Participating Talent

Frequently Asked Questions

Will these classes be available to watch later?

Absolutely, these classes will be available on Yum-o.org 24-48 hours after the live Zoom classes. Follow Rachael Ray's Instagram, Facebook and Twitter accounts (@RachaelRay) for more catch-up information!

What is Rachael Ray’s Yum-o! Cooking Camp?

Rachael Ray’s Yum-o! along with the Food Network & Cooking Channel New York City and South Beach Wine & Food Festivals presented by Capital One are thrilled to introduce a new virtual and FREE cooking camp this summer aimed at teaching kids and their families important and fun cooking skills, as well as recipes they can do at home. This interactive, online cooking camp will bring families into the kitchens of their favorite culinary and lifestyle personalities through Zoom —providing an unforgettable summer learning experience.

When are classes offered?

The camp will run daily from Thursday, July 30 through Friday, August 14 and take place at 2pm EST / 11am PST on Zoom - for a total of 16 camp sessions.

How much is each class?

Attendance to the camp will be FREE and only require online registration. Each participant will be required to register in order to receive the Zoom instructions and details for the specific camp session.

How long is each class?

Each class is approximately 45 minutes in length.

Are these classes appropriate for kids of all ages?

Everyone is welcome to join, but the content is geared to children between the ages of 8 - 15. We strongly encourage parents to participate with their children, so they can create the recipes along with the host and ensure kitchen safety is being followed when using certain culinary tools. For instance, a parent or guardian will have to 'opt-in' stating the child has permission to use a knife, stove top or oven, and it is up to the parent or guardian’s discretion if the child is capable of doing so.

What can I expect from a class with the Rachael Ray Yum-o! Cooking Camp?

At your scheduled class time, you will enter a virtual classroom via the Zoom link provided. The guest chef will guide you step-by-step through a recipe, answering questions along the way. Questions can be submitted via the Zoom chat function. There will be a moderator leading the class, helping to answer questions coming in from the campers through the Zoom chat.

Will Rachael Ray host every class?

The first and last days of camp will be hosted by Rachael Ray, while the other days will be hosted by an array of culinary stars, social media personalities and celebrities – all sharing their favorite recipes and cooking skills with kids and their families.

Are there waitlists for classes?

Unfortunately, we are unable to create a waitlist for any of our classes.

What can I do to make sure I am prepared for class?

You will receive a confirmation email from squadup@t.squadup.com following your registration. You will receive an additional e-mail within 48 hours of the class, which will include the Zoom link, recipe, ingredients and necessary cooking utensils. Prior to class, we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience!

What if I don’t receive an email confirmation following my purchase?

Please allow up to 48 hours to receive your email confirmation. In some cases, the recipe, ingredients and instructions have not yet been finalized at the time your purchase. Please contact us at Info@RRCookingCamp.com if you have not received the recipe, instructions and the zoom link 24 hours before your scheduled class begins.

What if I don’t have one of the ingredients or need to make a substitution because of dietary restrictions?

Each of our guest chefs has created a delicious recipe for campers to cook along with. We are mindful that some campers may need ingredient substitutions, due to dietary restrictions or access to certain items. During each class, our moderator and guest will do their best to share substitution ideas, but we cannot guarantee that every ingredient will be covered. We encourage you to get creative with the recipes and substitute ingredients you are already familiar with that fit your lifestyle and dietary requirements. We hope that you will still join us to cook along and learn new skills in the kitchen.

Can I attend more than one class?

Yes, each class is FREE and you are encouraged to sign up for as many as you would like!

What technology do I need for class?

You’ll need an internet connection and the ability to stream audio and video to participate. A link and details on how to join the Zoom session will be included in your confirmation email.

How do I access my class?

To access your class, you will be sent a Zoom Meeting link to the email address you provided upon registration, along with a meeting ID and password. By clicking on the link, you will automatically be prompted to open Zoom and join the class. Everyone is encouraged to join the class a few minutes early to ensure that you have a good connection with Zoom. Please note that upon joining you will be directed to the waiting room until the class officially begins.

Do I need to create a Zoom account to access this class?

You will not need to register for an account to join. Simply click to “Join the meeting.” You will be prompted to download and install the Zoom app. Once downloaded, open the Zoom program you will need to give Zoom access to your computer/phone microphone and camera. When you are ready to join the class select “Join with Video” and “Join Audio” buttons in the bottom left corner of the Zoom application.

Where are the proceeds going?

Proceeds from sponsorships and optional online donations will be split between two incredible organizations:

  • Boys & Girls Clubs of America, a national organization of local chapters which provide voluntary after-school programs for young people.
  • Rachael Ray’s Yum-o! Scholarship, a newly-founded scholarship fund at the Chaplin School of Hospitality & Tourism Management at Florida International University, offering students the opportunity to further their ambitions in the kitchen and beyond.

Is Rachael Ray’s Yum-o! Cooking Camp on social media?

Yes! With a parent or guardians’ permission, follow along with #RRCookingCamp as well as @rachaelray, @NYCWFF and @SOBEWFFEST to get the inside scoop about your favorite events, chefs and culinary personalities. Tag all of your class photos with #RRCookingCamp and your photo just might be shared on our pages!

What is the best way to receive information about future events?

Please sign up for our newsletters and follow along on social media to stay up to date on the latest news from Rachael Ray, the New York City Wine & Food Festival and the South Beach Wine & Food Festival®!

  • Rachael Ray’s Yum-o! Sign up here and follow along on @RachaelRay
  • New York City Wine & Food Festival: Sign up here and follow along on @NYCWFF
  • South Beach Wine & Food Festival®: Sign up here and follow along on @SOBEWFFEST