Grate the zucchinis and place them in a large strainer or colander. Sprinkle generously with salt (about ½ - 1 tsp) and let them sit for 10 minutes to allow the excess moisture to drain. After that, use a clean dish towel or cheesecloth to thoroughly squeeze and remove any remaining moisture from the zucchini. This step is crucial to prevent soggy fritters.

In a large mixing bowl, combine the squeezed zucchini, oat flour, whisked eggs, minced garlic, crumbled feta cheese, ½ teaspoon salt, black pepper, and baking powder. Adjust seasoning with additional salt and pepper to taste if desired.

Heat 2 to 3 tablespoons of olive oil in a large nonstick pan over medium-high heat.

Using a spoon, scoop about 2 tablespoons of the batter onto the heated pan for each fritter. Use a spatula to flatten them slightly into shape.

Cook the fritters for approximately 2 minutes on each side, or until they turn golden brown and crisp.

Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.

Serve the zucchini fritters immediately with homemade tzatziki sauce on the side for dipping or drizzling. Enjoy your delicious and healthy gluten-free snack or side dish!