Begin by grating two medium zucchinis using a box grater or food processor. Once grated, place the zucchini in a colander lined with paper towels. Squeeze tightly to remove excess moisture, ensuring the fritters won't turn soggy.

In a large mixing bowl, combine the drained zucchini with dried onion flakes, garlic powder, nutritional yeast, tamari, and fresh dill. Pour in a tablespoon of olive oil and add arrowroot powder, then mix thoroughly using a spatula.

Allow the zucchini mixture to rest for 15 minutes.

In a heavy-bottomed skillet, heat about 2 tablespoons of olive oil over medium heat.

With clean hands, scoop out portions of the zucchini mixture and shape them into patties, about 2-3 inches wide. Carefully place them in the hot skillet without overcrowding. Fry the fritters for 3-5 minutes until they're golden brown on one side.

Gently flip each fritter using a spatula, and continue cooking for another 3 minutes until the second side is golden brown.

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

Serve the fritters warm, ideally with a side of vegan garlic-dill sour cream.