Prepare the vegetables: In a large bowl, combine the shredded cabbage, carrot, and sliced scallions. Mix well.

Make the batter: Add the eggs, flour, minced garlic, salt, pepper, and paprika to the vegetable mixture. Stir until everything is well combined and the batter sticks together.

Heat the oil: In a large skillet, heat 3-4 tablespoons of avocado or olive oil over medium heat. The oil should be hot enough that a drop of batter sizzles when added to the pan.

Fry the fritters: Scoop about ¼ cup of the cabbage mixture and flatten it slightly with a spoon. Add to the skillet and fry for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil to the pan as needed.

Make the dipping sauce: While the fritters are frying, whisk together the sour cream or Greek yogurt, sriracha, lemon juice, garlic powder, salt, and pepper in a small bowl. Adjust the heat by adding more sriracha to taste.

Serve: Once the fritters are crispy and golden, transfer them to a paper towel-lined plate to drain excess oil. Serve immediately with the spicy garlic dipping sauce on the side.