Corn Fritters with Green Goddess Dressing

Preheat oven to 300°F and line two rimmed baking sheets with parchment paper.

In a medium-sized bowl, combine the cornmeal, salt, baking powder and cayenne in a large bowl.

In a small bowl, whisk egg into buttermilk. Stir in the corn kernels and basil.

Heat a large skillet over medium heat and add 2 tablespoons of oil.

When the oil begins to shimmer, use a 1/4 cup measure to add scoops of the batter to the skillet. Being careful to not overcrowd the skillet, add about 3 fritters at a time.

Cook the fritter until the tops start to form bubbles like a pancake (about 1 minute) then flip over and cook for another 2 minutes.

Transfer the fritters to a wire rack.

Start your next batch by adding more oil and wiping out pan as necessary.

Once all fritters have been cooled, place them on the prepared baking sheets and place them in the oven for 10 minutes.  When they are done, they should be crispy and cooked through.

Add mayonnaise, scallions, basil, lemon juice, garlic, salt and pepper in a blender and combine until smooth.

Add sour cream and process until just blended.  The dressing will keep in the refrigerator for up to 5 days.

Portion a heaping tablespoon of green goddess dressing and dollop onto one side of each plate.

Take the back the spoon and swipe through the dressing to make a swoosh.

Place corn fritters on top of the dressing.

Garnish with frisee lettuce, microgreens and edible flowers for colour.