# Directions:
01 - Combine shredded cabbage, grated carrot, and sliced spring onions in a large mixing bowl.
02 - Whisk together eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley in a separate bowl.
03 - Add flour, cornstarch, and baking powder to the wet mixture. Stir until completely smooth.
04 - Pour the cabbage mixture into the batter. Mix thoroughly until all vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
06 - Scoop approximately 2 tablespoons of batter per fritter and gently flatten in the pan.
07 - Cook fritters in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
08 - Combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl. Mix until smooth and adjust seasoning to taste.
09 - Arrange warm fritters on a serving plate with the dipping sauce on the side.
