You can also substitute other hearty leafy greens if you want to try this recipe again in the future!
1 bunch chard, thick middle stems removed, leaves chopped
2 eggs
1 tsp of nutmeg
3 tbsp of flour
1 small handful chopped fresh herbs of your choice (dill, cilantro, parsley, etc)
2 cloves garlic
salt & pepper
3 oz. of feta cheese
4 tbsp. olive oil
Cook the chard leaves in boiling water for 5 minutes until wilted.
Drain and squeeze all the liquid out. Add to a food processor and add in the rest of the ingredients, except for the feta Whiz a few times until pureed. Mix in the feta cheese by hand.
Add olive oil to a large skillet (I find nonstick pans are best for fritters) and heat on high. When oil is hot, drop in heaping tablespoons of the batter. It cooks quickly, so after about a minute, carefully flip the fritters over and cook another minute or two.
You will need to do this in 2 batches.
Drain on paper towels and serve with lemon wedges.