Using tongs or wearing gloves, drop the nettles into boiling water (some recipes call for picking the leaves off the stems, but I never do). Cook them for about a minute, then lift out and let cool in a bowl. Squeeze out as much water as you can, and be sure to save all of the nettle water for something else (like soup). You want about a cup of cooked, packed nettle, but a bit more or less doesn’t matter.
Pick about twice as much mint (just eyeball the volume), using just the leaves, no stems. I had spring garlic and onions in my garden, so I pulled up a few of each, but you could also use a few cloves of garlic.
Put the nettle, mint, and garlic/onion in the food processor (you can chop everything by hand, which I do often); add about a half cup of freshly grated Parmigiano Reggiano, a good pinch of salt, and about a quarter cup of bread crumbs. Process together until everything is finely chopped, then break 2-3 eggs in and pulse a few times. If the mixture won’t hold together, add another egg.
Heat enough extra virgin olive oil to cover the bottom of a heavy skillet. Use two soup spoons to shape roughly walnut-size fritters, slide them carefully into the hot oil, flatten gently, and cook until browned, about 5 minutes. Flip over and brown the other side. Sprinkle with flor de sal and eat hot.