CSA Recipe - Week 12: Swiss Chard Fritters

This week's recipe comes recommended from a fellow CSA member. Plus, check out this NYTimes recipe for Bulgogi Eggplant recipe. 

Swiss Chard Fritters 
From The Jerusalem Cookbook (it uses ounces, so if you don't have a scale you might need to use some online conversions)

1 bunch chard, stalks removed
1 oz parsley
2/3 oz cilantro
2/3 oz dill
1 1/2 tsp grated nutmeg
1/2 tsp sugar
3 tbsp all-purpose flour
2 cloves garlic, crushed
2 large eggs
3 oz feta cheese, broken into small pieces
4 tbsp olive oil
1 lemon, cut into 4 wedges 
salt and black pepper


Bring a large pan of salted water to a boil, add the chard, and simmer for 5 minutes. Drain the leaves and squeeze them well until completely dry. Place in a food processor along with the herbs, nutmeg, sugar, flour, garlic, eggs, generous 1/4 teaspoon salt, and some black pepper. Blitz until smooth and then fold the feta through the mix by hand.

Pour 1 tablespoon of the oil into a medium frying pan. Place over medium-high heat and spoon in a heaping tablespoon of mixture for each fritter. Press down gently to get a fritter 2 3/4" wide and 1/2" thick. You should be able to fit about 3 fritters at a time. cook the fritters for 3 to 4 minutes in total, turning once, until they have taken on some color. Transfer to paper towels, then keep each batch warm while you cook the remaining mixture, adding the remaining oil as needed. Serve at once with the lemon wedges.