Using a box grater, finely shred the cabbage, then add it into a colander and rinse it under water, and then place the colander over a bowl and season the cabbage with salt; let it sit for 10 minutes

In the meantime, add the flour into a large bowl and make a well in the middle, then crack in the egg and whisk the egg, and then add in the club soda and whisk it all together until you get a smooth batter, then add in the chopped onion, grated garlic, chopped chives, and paprika, season with salt & pepper, and mix together

After leaving the cabbage to sit for 10 minutes, transfer it over a cheesecloth and squeeze out all the water

Add the cabbage into the bowl with the batter, season everything with salt & pepper, and mix together until well mixed

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry for 3 to 4 minutes per side or until golden and crispy, and as you finish each batch, transfer the fritters into a dish with paper towels

To make the yogurt dip, add the Greek yogurt into a bowl, along with the grated garlic, hot smoked paprika, lemon juice, and olive oil, then season with salt & pepper and whisk together until well mixed

Transfer the yogurt dip into a serving dish and decorate the fritters around it, top off with chopped chives, enjoy!