Begin by shredding the cabbage and grating the carrots. Dice the onions into small pieces.

In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped onions. Add the flour, cornmeal, garlic powder, and season with salt and pepper. Mix well until everything is thoroughly blended.

Crack the eggs into the vegetable mixture, and stir until the mixture is cohesive and somewhat sticky.

For Frying: Heat oil in a large frying pan over medium heat. Once hot, scoop spoonfuls of the mixture onto the pan, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side until golden brown.

For Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it. Shape your fritters into patties and place them on the sheet. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.

Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil if frying. Serve hot with your favorite dipping sauces or toppings.