Time: 30 minutes
Yield: 14 fritters
14 ounces (2 bunches) swiss chard leaves and stems
1/2 cup chopped Italian parsley
1/4 cup chopped cilantro
1/4 cup chopped dill
1/2 teaspoons grated nutmeg
1/2 teaspoon granulated sugar
3 tablespoons breadcrumbs
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Lemon wedges, for serving (optional)
Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves very dry with a paper or kitchen towel.
Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
Heat 1 tablespoon oil in a large nonstick sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.