Carrot Fritters

5 from 2 reviews



For the fritters

  • 3 cups finely grated carrots (about 68 medium carrots)
  • 2 eggs, whisked
  • 1 cup paleo baking flour
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • lots of salt
  • pinch of black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons green onions, chopped (plus extra for garnish)
  • 34 tablespoons ghee or avocado oil

For the avocado cream sauce

  • 1 avocado
  • 1/2 cup dairy-free greek yogurt (I use Kite Hill brand)
  • juice of 1 lime
  • 1/4 cup cilantro
  • heft pinch of salt


  1. Finely grate the carrots then mix in a large mixing bowl with the rest of the ingredients (except for the ghee) and mix to completely combined
  2. Place a large nonstick skillet over medium-low heat, add ghee to melt. While the skillet heats, use an ice cream scoop to scoop out 10-12 scoops then form in to patties. Place in the skillet, not overcrowding the pan, and cook for around 5-6 minutes per side. Keep an eye on the heat to make sure the fritters are browning without burning.
  3. While the fritters cook, place all ingredients for the cream sauce in a food processor and blend until smooth.
  4. Top each fritter with extra green onions and the cream sauce.

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