In a large mixing bowl, combine 2 cups of shredded green cabbage, ½ cup of grated carrot, ¼ cup of finely chopped onion, and 2 cloves of minced garlic. Stir well.

Add 2 large eggs, ½ cup of all-purpose flour, ¼ cup of panko breadcrumbs, 1 teaspoon of salt, and ½ teaspoon of black pepper to the mixture. Stir until the batter comes together.

In a large skillet, pour in ½ cup of vegetable oil and heat it over medium heat until shimmering.

Using a tablespoon, drop roughly 2 tablespoons of fritter batter into the hot oil. Fry for about 3 minutes on each side until golden brown.

Once cooked, transfer fritters to a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of sour cream, 1 tablespoon of lemon juice, and 1 teaspoon of minced garlic until smooth.

Serve the fritters warm, drizzled with garlic sauce and sprinkled with chopped parsley.