Blue Corn Croquette, Yogurt, Cilantro, and Marigold Seeds

Into a large container containing the rinsed blue corn kernels, pour liquid nitrogen, completely freezing the corn. When there are no more bubbles coming from the liquid nitrogen, the kernels are frozen. In a Vita-Prep, grind corn in batches to a powdered consistency. Store in the freezer.

In a Vita-Prep, blend water, 350 grams Blue Corn Flour, garlic, and salt 2 minutes so the starch is completely extracted. Pass through a chinois, making sure to press down on the solids, and pour into a medium saucepot over very low heat. Whisk mixture continually until thickened. With a rubber spatula, stir mixture until thick enough that it forms walls that do not cave back in when passed through with the spatula. Transfer to a quarter sheet tray lined with acetate, and spread to fit evenly. Let set overnight.

In a bowl, mix all ingredients until smooth. Transfer to a piping bag and refrigerate.

Heat deep fryer to 370°F. Using an ice cream scoop, scoop 4 portions Corn Fritter batter into fryer basket and fry until golden brown and crispy. On the center of a serving plate, pipe four small dollops of Aleppo Yogurt, arrange Corn Fritters, and pipe more Yogurt on top. Garnish with micro cilantro, parmesan, and marigold gems.