1. Combine feta, cream cheese, water, and lemon juice in a food processor and puree until smooth, about 30 seconds. Transfer to a small bowl and stir in herbs; cover and refrigerate.
2. Shred beets, carrots, and onion on the large holes of a box grater or with the coarse grater attachment of a food processor and transfer to a colander set over a bowl; toss with 1 teaspoon salt and let sit for 15 minutes. Working in batches, transfer vegetables to a triple layer of paper towels, gather ends, and twist tightly to wring out liquid. Transfer vegetables to a large bowl and add cornstarch, lemon zest, garlic, cumin, smoked paprika, coriander, baking powder, cayenne, and remaining 1/2 teaspoon salt; toss until combined and well coated, then mix in eggs.
3. Heat oven to 200 degrees and line a baking sheet with paper towels. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Working in batches of five, drop 1/4-cup portions of vegetable mixture into pan, gently pressing each mound to 1/4" thickness. Cook, flipping once, until fritters are browned and crisp, about 3 minutes per side. Transfer fritters to prepared baking sheet, sprinkle with salt, and place in oven to keep warm; repeat with remaining vegetable mixture. Sprinkle fritters with more herbs and serve with feta sauce.
Source: Hannaford fresh Magazine, May - June 2018