Wash the cabbage thoroughly, remove tough outer leaves, cut into quarters, and finely shred it into thin strips.

Sprinkle half the salt over the shredded cabbage, massage gently for 2 minutes, and let it rest for 10 minutes.

Squeeze out as much excess moisture from the cabbage as possible and set it aside.

Grate the carrots and add them to the bowl with the drained cabbage.

Add chopped green onions and minced garlic to the mixture and mix gently.

In a separate bowl, beat the eggs until smooth, then pour over the vegetable mixture.

Incorporate shredded mozzarella, cheddar cheese, flour, cornstarch, baking powder, remaining salt, black pepper, garlic powder, onion powder, and smoked paprika.

Mix until all ingredients are evenly coated and allow to rest for 5 minutes.

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.

Scoop approximately a quarter cup of the mixture into the skillet, flatten into a patty, and cook for about 4 minutes.

Flip each fritter and cook for another 4 minutes until golden brown.

Transfer cooked fritters onto a wire rack to cool.

Serve warm, optionally garnished with extra parsley.