Chef Anthony Green, Culinary Arts Instructor at Marathon High School, offers this recipe.</p><p><li> 8 oz Salted Cod Fish (found at local grocery) <li> 1 Cup fresh raw corn kernels <li> 3 cups All-purpose flower <li> 1 Tbs- baking powder <li> ¼ cup minced onion <li> 1/8 cup Green onion finely chopped <li> 2 TBS fresh thyme, chopped <li> 1 jalapeno pepper, minced <li> ½ Tsp. Salt and pepper <li> Vegetable Oil <li> 2 cups water</p><p><b>Directions:</b> Soak Salted Cod in pot of hot water for 10 minutes to dissolve excess salt and rehydrate fish. Then drain the water and break the fish up into small pieces.</p><p>Mix the first 9 ingredients, ensuring that all are well combined. Add the water slowly until the mix resembles a thick pancake batter.</p><p>In a deep pot pour vegetable oil until it is about 2 inches deep. Heat oil to 350 degrees. Use a 2 oz Ice cream dipper or 1 tablespoon of batter. Drop batter into hot oil, fry until golden brown, fritter will float when ready.</p><p>Put on paper towel and serve hot. Serve with Tartar sauce or eat plain! Makes 36 fritters