Citric Acid Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are a genuinely exciting way to cook fresh snapper — fragrant with ginger and turmeric, studded with scallion greens and cilantro, and packed with grated zucchini for a tender, moist interior. Avoiding citric acid can be trickier than it sounds, since it hides in everything from seasoning blends to store-bought sauces, but every ingredient here is straightforward and naturally free of it. The dipping sauce swaps the usual lemon or lime for apple cider vinegar blended into creamy ricotta with parsley and turmeric, giving you that bright, tangy contrast without any citric acid in sight. Wringing the zucchini completely dry and hand-chopping the snapper into rough pieces rather than blending it are the two small steps that make the texture genuinely satisfying — chunky and crisp on the outside, not dense or gummy. Coconut oil gives each cake a beautifully deep golden crust in the skillet, and the whole thing comes together with pantry-friendly rice flour as the binder. This is the kind of weeknight dinner that feels a little special without demanding much, and it's easy to scale up if you're cooking for a crowd.

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