Begin by shredding the green cabbage thinly, placing it in a large mixing bowl. Grate the carrots coarsely and add them to the bowl. Mix the vegetables together while ensuring they are well combined. Squeeze excess moisture from the cabbage and carrots.

Next, slice the scallions and mince the garlic before adding them to the vegetable mixture in the bowl. Combine everything thoroughly.

In a separate bowl, whisk together the flour, salt, pepper, paprika, coriander, and baking powder. Ensure the dry ingredients are evenly mixed.

Gradually add the dry ingredient mixture to the vegetables in the first bowl, and gently fold in the lightly whisked eggs.

Heat a generous amount of oil in a skillet over medium heat until it shimmers, about 2-3 minutes.

Spoon generous dollops of the batter into the hot skillet, flattening each mound to about 1/2-inch thickness. Fry the fritters for about 3 minutes until golden brown before flipping.

After flipping, fry the other side for an additional 3 minutes until golden brown and crispy.

Transfer the fried fritters to a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before serving warm.