The nettle is blanched for 2-3 minutes in salted water and drained. The beaten eggs are mixed with the other ingredients in a bowl until you get a smooth mixture. The nettle tops are added.
Scoop some of the mixture with a spoon and fry it in hot oil. Place it on a piece of paper towel to drain. Serve in a shallow dish and optionally, you can top it with a milk-garlic or another type of sauce.