Shred the cabbage into thin 1/8-inch strips and place in a large mixing bowl. Grate the carrots coarsely and add to the bowl. Slice the scallions (both white and green parts) and mince the garlic cloves. In a separate small bowl, whisk together the flour, salt, pepper, paprika, coriander, and baking powder. This pre-mixed dry blend will ensure even seasoning throughout the fritters.

Add the minced garlic and sliced scallions to the bowl with the cabbage and carrots. Crack the eggs directly into the mixture and whisk them lightly to combine. Pour the dry ingredient mixture from Step 1 over the vegetables and eggs, then fold everything together until the batter is evenly mixed and the vegetables are well coated. I like to squeeze the cabbage gently as I fold—this helps release excess moisture that would otherwise make the fritters soggy.

Place a large skillet over medium heat and let it warm for 2-3 minutes. Add the oil and heat for another minute until it shimmers and is hot but not smoking. The medium heat is important—too high and the outside will brown before the inside cooks through; too low and the fritters will absorb excess oil and become greasy.

Using a spoon or small ice cream scoop, drop portions of the batter from Step 2 into the hot oil, spacing them about 2 inches apart. Gently flatten each fritter with the back of the spoon to about 1/2-inch thickness—this helps them cook evenly and develop a crispy exterior. Fry for 3 minutes until the bottom is golden brown, then flip carefully and fry for another 3 minutes on the second side. Work in batches if needed to avoid overcrowding the pan. I find that letting the fritters get a deep golden color (not just light brown) gives them much better flavor and texture.

Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Serve warm for the best texture, or let them cool to room temperature if you prefer. These fritters are delicious on their own or served alongside a tangy yogurt sauce or fresh salsa.