1½ teaspoons grated nutmeg (I didn't measure; just grated a lot directly into the processor)
½ teaspoon granulated sugar
¼ teaspoon kosher salt
freshly cracked pepper
3 tablespoons all-purpose flour
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Olive oil or grapeseed oil for frying
Lemon wedges, for serving (optional)
Place chard (chopped) in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
Heat 1 tablespoon oil in a large 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). Note: Even though there are more than three fritters pictured in the pan above, I would stick to cooking three at a time. I find these fritters a little tricky to flip, and the key is to make sure that you have space to flip but also to make sure the fritters are golden and crisp before flipping. 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).