Preheat your air fryer to 400 degrees F / 200 degrees C.

Start by shredding the zucchini. Using the large holes of a box grater, shred medium zucchini into a large bowl.

Once you have shredded all the zucchini, sprinkle it with a teaspoon of salt and let it sit for about 10 minutes. This will help remove excess water from the zucchini, which is important to ensure that the fritters turn out crispy.

Next, use a clean dish towel, paper towels, or a cheese cloth to squeeze out as much liquid as possible from the grated zucchini.

Now make your flax eggs by mixing the ground flax seeds with water.

In a large mixing bowl, combine the shredded zucchini, oat flour, cornstarch, flax egg, nutritional yeast, chopped green onions, minced or chopped garlic cloves, chopped dill, olive oil, baking powder, black pepper, and salt.

Mix the ingredients until they form a thick batter and the zucchini mixture holds together when squeezed.

Line your air fryer tray or air fryer basket with parchment paper.

Using an ice cream scoop, scoop out some of the zucchini mixture. Roll each one into a ball in your hands and flatten it gently to form a patty. Then place it on the parchment-lined baking sheet.

Spray the tops of the patties with cooking spray (I used olive oil spray). Then place the zucchini patties in the preheated air fryer.

Air fry the zucchini patties for 8-10 minutes, flipping them halfway through until they are golden brown and crispy.

While the fritters are cooking, prepare the vegan tzatziki sauce.

Start by peeling and grating the cucumber. Then squeeze out the excess liquid from it using a paper towel or a clean kitchen towel.

In a small bowl, mix the vegan yogurt, grated cucumber, chopped dill, chopped or minced garlic, lemon juice, and salt. Mix until it's well combined.

Once they are done, serve the crispy fritters with the vegan tzatziki sauce and enjoy!