Shred the cabbage with a mandoline slicer for fine uniform shreds. You will need 16 oz, about 7 packed cups. Or about ⅓ of a medium head of cabbage.

Thinly slice 2-3 scallions (or a regular onion).

Grate the carrots with a box grater.

Mince the garlic or use the finer side of a box grater.

In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands.

Note: The cabbage mixture might look like a slaw at first, but don’t worry, the fritters will hold together once fried.

Heat a non-stick skillet on medium low heat for about 3 minutes.

Add fat for frying and let it heat for 1 minute.

Form a ball in your hands and place it in the heated skillet. Press down to flatten.

Fry for 3 minutes per side or until golden brown and crispy. Repeat with remaining mixture.