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Shaved Carrot Fritters

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.
Servings 12 fritters
Calories 21kcal


  • 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!

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