Wash, peel, and shred the carrot. It will be sightly al-dente when cooked as directed, so if you want it to be fully cooked you can put it in a heat proof bowl, and a tbsp of water, cover with plastic wrap, and microwave on high for a few minutes.
Crack the eggs, and beat them. Pour eggs over carrot. Add flour and mix well. Add salt and seasoned wine to taste if desired - I left it out.
Heat oil in skillet. Fry in small amounts, 2-3 minutes per side, until golden brown. Cut into quarters and serve.