Toss the finely shredded cabbage with 1 teaspoon salt in a large bowl. Let it stand for 10 minutes so the salt can draw out excess moisture.

Squeeze the cabbage firmly by hand or wrap it in a clean kitchen towel and press out as much liquid as possible. Thoroughly drained cabbage is the key to fritters that fry crisp instead of steaming.

Whisk the eggs in a large bowl. Stir in the flour, sliced scallions, chopped parsley or dill, minced garlic, black pepper, paprika if using, and baking powder if using.

Add the squeezed cabbage and mix until every shred is evenly coated. The mixture should be moist but thick enough to hold together; if it seems loose, mix in 1 tablespoon more flour.

Heat 2 tablespoons oil in a large nonstick or well-seasoned skillet over medium heat. The moderate temperature gives the cabbage time to cook while the outside turns golden instead of burning.

Drop approximately 1/4 cup of mixture into the skillet for each fritter. Flatten each mound to about 1/2-inch thick, leaving enough room between fritters to flip them comfortably.

Fry for 2–3 minutes per side, adding more oil as needed. Turn the fritters when the bottoms are deeply golden, and continue cooking until both sides are crisp and the centers are cooked through.

Transfer the cooked fritters to a paper-towel-lined plate or, for maximum crispness, a wire rack. Serve hot with your preferred sauce or garnish.