Step 1

For the lemon basil sauce: Combine the basil, mayonnaise, salt, pepper, garlic, lemon zest and juice and hot sauce in a blender. Blend until smooth. Refrigerate until ready to serve. This can be made a day in advance.

Step 2

For the hush puppies: Place the grated zucchini in a clean dish towel and wring out any excess moisture. (You should have about 1 cup zucchini.)

Step 3

In a medium bowl, whisk together the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk together the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the zucchini, scallions, corn and basil.

Step 4

Heat several inches canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be fully submerged).

Step 5

Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt and additional torn basil. Serve immediately with the sauce.