Begin by shredding a head of fresh cabbage into thin strips, using a mandoline or sharp knife. Grate the carrots and slice the scallions.

Toss the shredded cabbage with sea salt and let it rest for about 15 minutes to draw out moisture. Squeeze gently to remove excess liquid.

Combine the drained cabbage, grated carrots, sliced scallions, minced garlic, eggs, black pepper, paprika, coriander, flour, and cornstarch in the same bowl. Fold together gently.

Heat a non-stick skillet over medium-low heat and add ghee or oil until shimmering.

Scoop portions of the mixture using a 1/4 cup measuring cup and form into patties. Fry for about 3 minutes on each side until golden and crispy.

Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture, adding more ghee or oil as needed.