Begin by shredding the cabbage using a coarse grater, and place it into a large mixing bowl. Grate the carrot finely and chop the onion into small pieces. Sprinkle salt over the mix and gently squeeze the cabbage to extract excess moisture.

Crack the eggs into the bowl and add minced garlic along with black pepper and paprika. Stir the ingredients together until well combined. Gradually add all-purpose flour, mixing until the batter holds together.

In a non-stick skillet, pour in about half an inch of oil and heat it over medium heat until shimmering.

Spoon about a tablespoon of the mixture into the skillet, flattening them slightly with the back of the spoon. Fry for about 3-4 minutes on one side until golden brown.

Remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve warm alongside a dipping sauce.