Begin by washing your fresh cabbage thoroughly. Using a mandoline slicer, shred about one-third of a medium head of cabbage into fine strips. Grate a couple of carrots with a box grater to add sweetness and color. Next, slice 2-3 scallions or one regular onion and mince a few cloves of garlic.

In a large mixing bowl, combine your shredded cabbage, grated carrots, scallions, and minced garlic. Add in the beaten eggs and sprinkle in your preferred flour along with sea salt, black pepper, paprika, and optional coriander. Gently fold until well combined.

Place a non-stick skillet on the stovetop over medium-low heat and allow it to warm up. Add a generous amount of ghee or cooking oil to coat the bottom. The oil should shimmer slightly when it's hot enough.

Once the pan is hot, scoop portions of the fritter mixture and form them into patties. Cook them for around 3-4 minutes on one side until golden brown, then flip and repeat on the other side.

For a healthier option, preheat your oven to 420°F (215°C) and line a baking sheet with parchment paper. Shape the fritter mixture into patties and bake for 20-23 minutes, flipping halfway through.

Remove cooked fritters and let them cool on a paper towel. Serve warm or cold, enjoying with a creamy dip.