In a large mixing bowl, combine shredded cabbage, grated carrot, and finely chopped onion. Sprinkle with ½ teaspoon of salt and gently squeeze to remove excess moisture. Let sit for about 5 minutes.

Add 2 large eggs, 2-3 minced garlic cloves, ½ teaspoon paprika, and black pepper to the vegetable mixture. Stir until well combined. Gradually mix in 5-6 tablespoons of all-purpose flour until the batter holds together but isn't too dry.

Heat about 1/4 inch of oil in a non-stick skillet over medium heat. Drop spoonfuls of fritter batter into the skillet and flatten slightly. Fry for about 3-4 minutes on each side until golden-brown and crispy.

Carefully remove fritters using a slotted spatula and transfer to a plate lined with paper towels to drain excess oil. Serve warm with dipping sauce.