Begin by thinly slicing 1 pound of cabbage and placing the shreds in a large mixing bowl. Massage the cabbage for about 2-3 minutes until it softens slightly.

In a separate large bowl, combine 1.5 cups of all-purpose flour, 1 diced scallion, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 2 teaspoons of Italian seasoning. Whisk together thoroughly.

In another bowl, whisk together 1 cup of milk, 4 large eggs, and 1 tablespoon of lemon juice until smooth.

Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, then fold in the prepared cabbage.

Heat 2-4 tablespoons of olive oil in a skillet over medium heat. Drop spoonfuls of batter into the skillet and cook for about 4-5 minutes or until golden brown. Flip and cook for another 3-4 minutes.

While cooking, prepare the dip by mixing ½ cup of sour cream, 1 tablespoon of lemon juice, and ½ teaspoon of garlic powder until smooth. Adjust seasoning as needed.

Once cooked, transfer fritters to a paper towel-lined plate. Serve warm with the garlicky dip.