Finely shred 4 cups of green cabbage, coarsely grate 1 medium carrot, slice 2 scallions, and mince 2 cloves of garlic. Ensure excess moisture is squeezed out. Set aside.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of paprika, ½ teaspoon of coriander, and 1 teaspoon of baking powder.

Add the prepared garlic and scallions to the cabbage and carrot. Crack in 2 eggs and mix. Gradually fold in the dry mixture until just combined.

In a large skillet, pour enough light olive oil to coat the bottom about ¼ inch deep. Heat over medium until shimmering (3-5 minutes).

Drop spoonfuls of batter into the pan, flattening gently. Fry for about 3 minutes on each side until golden brown.

Transfer finished fritters to a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.