Shaved Carrot Fritters

I’m just…overwhelmed right now.

Carrot fritters // The Pancake Princess

I want to eat all the things in Houston. There are so many amazing restaurants and dishes and coffee shops and chefs and pizzas and I can’t even fathom how I would ever get to all of them, let alone pick one. The thought is paralyzing. It makes me want to sit on my couch and eat these fritters all day while watching this (I like it SO much better than the other show; I think because the storyline centers on doomed love. I’m a sucker for any kind of love story.) Actually, I’d want to do ^ no matter what because I’m obsessed with both o’ those things.

Carrot fritters // The Pancake Princess

It’s kind of like when you get sucked into those news stories about a tragedy somewhere in the world and then you start spiraling into thoughts about how many other problems there are in the world and how many people are dying and sick and worse off than you and what can you even do about it? Thoughts become paralyzing and again I’m figuratively sitting on my couch eating carrot fritters. Useless.

Carrot fritters // The Pancake Princess

Carrot fritters // The Pancake Princess

On that cheery note, these are the best things I’ve made in a week. My sister and a few friends came over for dinner on Saturday on a mission to make salmon teriyaki. I made sure to have salmon on hand, but didn’t really think about anything else. I did have a 5-pound bag of carrots on hand though, so we improvised and after cooking up some quinoa, and frying these fritters, we had a pretty well-rounded meal.

Since then, I think I’ve eaten my weight in carrots. Leafy greens, step aside: this is how I crave my veggies now. Lightly fried until tender with a slight crunch, golden-crusted, and bound together with a protein-rich egg. Topped with another gently fried egg to soft-yolk perfection and creamy slices of avocado, this is a meal to make you forget you’re eating healthy. And trying to cram more protein down your throat than you thought humanly possible.

As for that thing I’m waiting on…well, I hear patience is a virtue.

I think we can all agree my egg-photographing skills need some work, but these were still seriously so delicious.

I think we can all agree my egg-photographing skills need some work, but these were still seriously so delicious.


You’re probably all, “thanks Erika–I really needed a recipe for pan-fried carrots shards” but I really needed to do something to make me feel like a productive member of society AND there are three important things you can learn here:

  • Shaving carrots > food-processed/grated carrots. I tried both grating and shaving the carrots and the gritty texture of grated carrots weren’t my favorite–it was like trying to eat a veggie burger made out of just carrots, and that makes for a crumbly experience.
  • Fried things can still be healthy. Half a teaspoon of oil. Measure it! It seriously is enough to fry 6 fritters. That is like a tiny drop of oil per fritter. Not sure if pan-fried things qualify as clean-eating, but I think these should definitely qualify.
  • Eat moar carrots! They’re good for you.

I think I first got this idea from PaleOMG and her spiralized sweet potato noodle buns, but these are (almost) even better because you don’t need a fancy spiralizer and they’re crazy low-carb if you’re saving your carbs for, say, pancakes.

Shaved Carrot Fritters

Yield: 12 fritters

Serving Size: 1 fritter

Calories per serving: 21 (including oil)

Fat per serving: .8, 2.8g carbs, .8g protein, .7g fiber

These very lightly breaded and fried carrot fritters are the perfect vehicle for delicious toppings. They also make great low-carb "buns" for burgers and they're delicious on their own.


  • 4 carrots, shaved using a vegetable peeler
  • 1 egg
  • 1 tablespoon flour (I used whole wheat. I'm curious what oat, buckwheat or spelt flour would be like.)

  • 1 teaspoon olive oil


Shaving carrots is a little tedious, but it goes fast. I found it was easiest to shave half the carrot going one way, then flipping it and shaving it the other way until you end up with one long skinny piece of carrot. At that point, you can cut it length-wise, or I just snapped it in half and mixed it in with the rest of the shaved pieces.

Once you’re finished prepping the carrots, start preheating a large frying pan over medium heat. Mix the egg and flour into the pile of carrots (I used a fork for this) until the carrots look evenly coated. Add ½ teaspoon of oil to the pan and use a spatula to evenly coat the surface. Use a fork to twirl about ¼ cup of the carrot mixture around the tines like you would spaghetti, then plop into the pan. Basically you just want a big clump of carrot that looks fritter-like—it doesn’t have to be the perfect twirl.

I cooked three fritters at a time, flipping after about 2 minutes. They should develop a nice golden crust on the bottom and be fairly easy to flip over. Cook for another 1-2 minutes, remove from heat and repeat with the rest of the carrot mixture. I made 12 fritters in 4 batches of 3, adding ½ a teaspoon of oil every other batch.

Eat topped with an egg + avocado or with a veggie burger!

I am a FRITTER FIEND. Also a fiend for orange things (soooo excited for orange season!!!).

2-ingredient sweet potato fritters:

sweet potato fritters










Really simple sweet potato hash:

2 ingredient sweet potato fritters

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12 thoughts on “Shaved Carrot Fritters

  1. laurasmess

    I’m so impressed with these! They look like a gourmet breakfast from a vegetarian cafe… perfectly stacked and photographed! Love it. Definitely on my to-try list, I think we could all do with some extra carrot goodness in our lives! x

  2. Two Red Bowls

    I love how simple and yet utterly genius these are. I just know it’s delicious, too — I LOVE panfried carrots all on their own! This is such a great idea. And more good luck to you if you haven’t heard back yet!

  3. Nancy @ gottagetbaked

    Whoa, I love these. First of all, your photos are incredible. And you’re brilliant for topping the fritters with a runny fried egg (YES!) and avocado (DOUBLE YES!). I hope you hear about “that thing” soon but until then, keep eating your weight in these delicious carrot fritters.

  4. Kelly

    These these sound awesome! What a creative and genius idea to shred the carrots and cook them into fritters, will definitely give these a try to use up some of my carrots next time :)

    1. erika Post author

      Hahaha! Good point. I loooooove roasted carrots and when I go on a binge, I could probably eat a pound in a sitting. So I buy carrots in bulk when I feel like roasting them. Also, they last forever and the 5 lb. bag was cheaper!

  5. The Vegan 8

    I absolutely love carrots and avocado….I pretty much eat them both daily, but haven’t eaten them on top of each other! Though I never would have thought of that, I bet it’s delicious. In fact, I think anything with avocado put on top is delicious! I hope you get the news you are waiting and hoping for! Fingers crossed for you girl!! :)

  6. Mary Frances @ The Sweet {Tooth} Life

    I’ve never seen carrots shredded up and cooked into fritters, but seriously, it sounds amazing! I love cooked carrots and they are so pretty like this. The possibilites with these fritters are becoming endless … a little overwhelming;) Thanks for sharing, I can’t wait to try them!


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