Begin by shredding half a medium green cabbage coarsely and placing it in a large bowl. Add one grated medium carrot and half a finely chopped onion, then sprinkle in about half a teaspoon of salt.

Incorporate two large eggs into the vegetable mixture, followed by two to three minced garlic cloves, half a teaspoon of paprika, and freshly ground black pepper to taste.

Heat a non-stick skillet over medium heat and add enough oil for frying—about 1/4 inch deep. Once the oil is shimmering, drop generous spoonfuls of the batter into the skillet, gently flattening each fritter.

Once your fritters are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve them warm with a side of sour cream, yogurt, or your favorite dipping sauce.