Thinly slice the cabbage and grate the carrots using the small holes of a box grater. Place both in a large bowl, sprinkle with salt, and massage the mixture until the cabbage softens slightly.
Add the dry breadcrumbs, flour, baking powder, sweet paprika, thyme, garlic powder, red pepper flakes, and ground black pepper to the bowl. Stir to combine thoroughly.
Pour in the cold water and soy sauce, mixing everything well. Taste and adjust salt by adding another ¼ teaspoon if needed.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-low heat and tip to coat the pan evenly.
Scoop heaping tablespoons of the cabbage batter into the skillet, pressing each down gently to form flat, round fritters. Cook about 5 fritters per batch.
Allow the fritters to cook undisturbed for 3 minutes until the bottoms turn a rich golden brown.
Flip each fritter carefully and cook the other side for an additional 3 minutes, achieving an evenly crisp surface.
Transfer the cooked fritters to paper towels to drain excess oil and repeat the process with the remaining batter, adding oil as necessary between batches.
Serve the fritters immediately, optionally garnishing with thinly sliced green onions and a sprinkle of sesame seeds for extra flavor.
