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Pour the vegetable oil in a skillet so that it is half an inch deep and turn the heat to medium.
Combine the zucchini, onion, and eggs in a large bowl and stir to combine.
In a small mixing bowl, combine the flour, baking powder, ½ tsp of chili powder, salt, and pepper, and stir to combine.
Add the dry ingredients to the zucchini mixture and fold it all together.
To test the oil, dip a spoon into the batter and then into the oil. Once the oil bubbles in contact with the batter, it is hot enough.
Drop the batter into the oil by the heaping tablespoon, frying about six fritters at a time for 2-3 minutes a side until the centres are firm.
Remove the fritters from the oil and let them drain on a dinner plate lined with paper towel.
To make the dip, combine the prepared mayo, lime juice, and chili powder in a small mixing bowl and stir it all up.