Shred the cabbage using a mandoline for uniform thin slices (approximately 1/3 of a medium head of cabbage). Grate the carrots and finely mince the garlic. If using scallions, thinly slice them; otherwise, use a regular onion.

In a large mixing bowl, add the cabbage, carrots, scallions, garlic, eggs, and flour. Sprinkle in the salt, pepper, paprika, and coriander. Toss the ingredients gently with your hands until everything is evenly combined, taking care not to press too hard, as this may release excess moisture from the cabbage.

Preheat a non-stick skillet over medium-low heat for 3 minutes. Add your choice of cooking fat, allowing it to heat for 1 minute. Scoop a portion of the cabbage mixture into your hands, form a loose ball, and place it on the skillet. Flatten it with a spatula until thin. Fry each fritter for approximately 3 minutes per side until crisp and golden. Repeat with the remaining mixture, adding more oil as needed. Serve warm or at room temperature.