Zucchini Fritters

Ingredients
Chile Pistachio Dip
2 New Mexican chiles
¼ Cup olive oil, divided
2 medium tomatoes, chopped
½ teaspoon curry powder
3 tablespoons toasted pistachios
½ teaspoon salt
1 tablespoon water

Fritter Ingredients
2 medium (3/4 lb.) zucchini
½ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon curry powder
2 large eggs, lightly beaten
2 tablespoons heavy or whipping cream
1 teaspoon grated onion
4 teaspoons olive oil, divided

Directions
1. Make Chile Pistachio Dip: Heat broiler. Arrange chiles on a broiler pan lined with foil. Broil chiles 3 minutes per side, until skins are evenly charred. Wrap chiles in foil; cool slightly, then remove skins and seeds.
2. Meanwhile, heat 1 tablespoon oil in skillet over medium high heat. Add tomatoes and cook 4 minutes; add curry powder and cook 1 minute more, until very soft and thick.
3. Process pistachios in food processor until ground; add chiles, remaining 3 tablespoons oil, tomato mixture, salt and water and process until smooth (if the dip is too thick, add a little more water). Transfer to a bowl.
4. Make fritters: Line a work surface with a double layer of paper towels. Coarsely grate zucchini; let stand 5 minutes, then pat top dry with paper towels.
5. Whisk flour, baking powder, salt and curry powder, together in a medium bowl. Stir in eggs, cream, onion and zucchini.
6. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop scant tablespoonful of zucchini mixture into skillet, 5 at a time. Cook 2 minutes per side, until golden and cooked in center. Transfer to platter; keep warm. Repeat 3 more times with remaining oil and batter. Serve immediately with dip. Makes 20 fritters.