Finely shred about 2 cups of cabbage and grate 1 cup of carrots. Place them in a large mixing bowl, ensuring the cabbage is well broken down.

In a separate medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of coriander, and 1/2 teaspoon of baking powder. Set aside.

To the bowl with cabbage and carrots, add 2 minced garlic cloves and 2 finely chopped scallions. Crack in 2 eggs and mix. Gradually sprinkle in the dry mix while stirring gently.

Place a skillet over medium heat and pour in 1/4 cup of light olive oil. Heat until shimmering, about 2–3 minutes.

Drop spoonfuls of the mixture into the skillet, flattening to about 1/2-inch thickness. Fry for 3–4 minutes until golden brown, then flip and cook another 3–4 minutes.

Transfer cooked fritters onto a plate lined with paper towels to absorb excess oil. Allow to drain for a minute or two.

Serve warm with your favorite dipping sauce, like yogurt or salsa.