In a food processor, puree the green onion with 1 cup of corn until smooth. Add the remaining 1 cup of corn and cornmeal to processor and pulse just a few times to mix. Transfer mixture to a medium bowl. Add garbanzo bean flour, baking soda, garlic, cumin, cayenne, salt, and pepper and stir to incorporate. On medium heat fry spoonfuls of the mixture in batches in a large skillet with enough oil to cover the bottom of the pan. Pan-fry 3 to 4 minutes on each side, or until golden brown. Makes about 12 medium-size fritters. For a lower fat alternative, bake the fritters on a lightly oiled pan in the oven at 400°F. Serve with avocado basil dip.
FOR THE AVOCADO DIP Mash the avocado with the basil, lime juice, water, oil, salt, pepper, and hot sauce and serve alongside the fritters.