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1
Salt the beets generously and leave them to drain in a colander placed in the sink or in a bowl for 1 hour, tossing and squeezing the beets from time to time (wear rubber gloves to protect your hands from the color).
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2
After an hour, take up the grated beets by the handful, squeeze out as much liquid as you can and transfer to a bowl.
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3
While the beets are draining, heat a large pot of water over high heat and stem and wash the beet greens in 2 changes of water.
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4
When the water comes to a boil, salt generously and add the beet greens.
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5
Cook for about 1 minute, until tender, and transfer to a bowl of ice water.
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6
Let sit for a few minutes, then drain, squeeze dry and chop fine.
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7
Alternatively, steam the greens for 2 minutes above 1 inch of boiling water.
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8
In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, salt and pepper to taste, and feta.
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9
Mix together well.
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10
Take up a small handful (one to 2 tablespoons) of the mixture, and if it presses neatly into a patty, it is the right consistency.
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11
If it seems wet, add more bread crumbs or a few tablespoons of all-purpose flour.
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12
When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
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13
Combine the oils in a large frying pan and heat until rippling, about 275 degrees.
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14
Meanwhile, take up heaped tablespoons of the beet mixture and form patties.
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15
Lightly dredge in flour.
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16
Carefully transfer to the pan, taking care to fry them in batches so you dont crowd the pan, and fry until patties are golden brown on both sides.
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17
Use tongs, a slotted spatula or a spider to turn the fritters over.
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18
Remove from the oil and drain briefly on a rack, then serve, with yogurt or aioli if desired.
