These shaved carrot fritters are so light and fresh, a perfect summer side dish!

In the summer, I’m never trying to make an elaborate meal. These carrot fritters are so simple and hearty yet fresh with so much fun texture! I love them as a fiber-filled base to any other proteins or vegetables you’d like to heap on top.

Why you’ll love these fritters

SO easy! Like my 2-ingredient sweet potato fritters, these require minimal ingredients and cooking time. The most time-intensive part is shaving the carrots!
Great for a family meal: These are great hot or at room temperature. If you make a big batch, everyone can grab a few fritters and top them with whatever they like!

Shaved carrots next to a pile of carrot fritters stacked on a white plate.

What you’ll need for these fritters

Carrots: a few large or medium sized carrots will make around 12 palm-sized patties–this recipe is very easy to scale!
Egg: I used large eggs, but any size will work
Flour: I used all-purpose, but pretty much any flour will work as the binding ingredient–whole wheat, spelt, buckwheat, even cornstarch!
Seasonings: I kept it simple with salt and pepper, but you can add whatever seasonings you like!

An egg cracked on top of shaved carrots next to a pile of carrot fritters on a white plate.

How to make these fritters

To make these fritters, simply shave a few carrots down until you have a pile of flat carrot shreds.
Mix in the egg and flour to bind all the carrots together and cook them in a frying pan over medium heat.
The best way to form the “patties” is to use a fork to twirl the carrot shreds together in a heap, then flatten the heap down in a hot pan

carrot fritters on a white plate with avocado and egg.

Carrot fritters topped with slices of avocado and a fried egg on a white plate.

Tips and Tricks

Shave the carrots with a vegetable peeler for the best texture: I tried both grating and shaving the carrots and the gritty texture of grated carrots weren’t my favorite. The crumbly texture feels like eating a veggie burger made out of just carrots.
The best way to shave carrots: Shaving carrots is a little tedious, but it goes fast. I found it was easiest to start halfway up the carrot and peel all around it until you end up with a very skinny end. Then flip and shave 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.
What to serve these fritters with? They work well as a fun burger bun (sandwich a patty in between) or an addition to a burger as a lettuce or tomato-like layer! These would also be great served with a salad and pan-fried tofu or fish on the side.

Other recipes you might like

Shaved Carrot Fritters

Erika Kwee

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.

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Servings fritters

Calories 21 kcal

Ingredients

4 medium carrots, shaved
1 egg
1 tablespoon all-purpose flour
salt and pepper, to taste
neutral cooking oil as needed

Instructions

In a medium bowl, mix the carrots, egg and flour together with a fork until the carrots look evenly coated. Season with salt and pepper. 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!