Whisk the eggs in a large mixing bowl.

Add the shredded cabbage and sliced scallions. Stir until they are coated with the eggs.

In a measuring cup or small bowl, stir together the flour, salt, garlic powder, and smoked paprika.

Sprinkle the flour mixture over the cabbage mixture. Stir until coated. Let the batter sit while you warm the skillet.

Warm a large nonstick skillet over medium heat. Add 1 to 2 tablespoons of avocado oil, just enough to thinly coat the bottom of the skillet. Let the oil get hot enough that when you put a tiny drop of batter into it, it starts sizzling right away.

When the oil is hot enough, stir the batter in the bowl. Scoop about three tablespoons into your hands and form into a patty that's about ¼-inch thick. Carefully transfer the patty to the skillet. Repeat until the skillet is full, making sure to leave some room around each fritter to allow for proper cooking.

Cook each fritter for three minutes on each side over medium heat until golden brown and crispy.

Transfer the fritters to a plate lined with paper towels to absorb excess oil and keep them crispy. After a minute or so, you can then transfer them to a cooling rack if you want them to be as crispy as possible. However, if you want to enjoy them hot, you can just do the paper towel step and skip the cooling rack!

Repeat the process with the rest of the batter. Enjoy!