Capsaicin Free Ginger-Turmeric Snapper Cakes with Zucchini
These golden fish cakes bring together flaky red snapper, grated zucchini, and a warm hit of ginger and turmeric for something that feels genuinely special without a drop of heat-producing spice in sight. For anyone navigating capsaicin sensitivity, fish cakes can be a minefield — so many recipes lean on hot sauce, cayenne, or chili flakes for flavor — but here the depth comes entirely from aromatics and earthy turmeric instead. The trick of wringing the zucchini bone-dry before mixing is what keeps these cakes crisp on the outside and cohesive all the way through, rather than soggy and falling apart in the pan. Coconut oil gives the crust a beautifully deep golden color and a subtle richness that pairs perfectly with the delicate snapper. The ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a touch more turmeric — is cool and tangy, the ideal counterpoint to the warm, savory cakes. This is the kind of weeknight dinner that looks like you put in serious effort, even though the technique is completely approachable.
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Learn more →Ingredients
4 servings
For the cakes
- 1 lb fresh red snapper fillets, skin removed
- 1 medium zucchini (about 8 oz), coarsely grated
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, finely chopped
- 1 large egg, lightly beaten
- ¼ cup rice flour
- ¾ tsp salt
- 3 tbsp coconut oil, divided
For the dipping sauce
- ¼ cup fresh ricotta
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp salt
- 1–2 tbsp water
Instructions
- 1
Place the grated zucchini in the center of a clean kitchen towel, gather the edges, and wring firmly over the sink until no more liquid drips out. The zucchini should feel nearly dry to the touch. Set aside.
- 2
Pat the snapper fillets dry with paper towels, then finely chop them by hand into pieces no larger than 1/4 inch — you want a rough, chunky texture, not a paste. Transfer to a large mixing bowl.
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