Gluten Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely exciting — the kind of weeknight dinner that feels a little special without demanding much from you. Fresh red snapper gets hand-chopped for a satisfying chunky texture, then folded together with wrung-out zucchini, warm turmeric, punchy ginger, scallion greens, and cilantro before being pan-fried in coconut oil until deeply golden on both sides. Rice flour does all the binding work here, which means the whole recipe stays naturally free of wheat and gluten without any awkward substitutions or specialty products that are hard to track down. Wring that zucchini as dry as you possibly can — it's the step that keeps the cakes from falling apart in the pan and gives them that satisfying crust. The creamy ricotta dipping sauce, brightened with apple cider vinegar and a whisper of turmeric, ties everything together and takes about two minutes to stir up while the mixture chills. Serve them straight from the skillet while the edges are still crisp and the centers are just cooked through, and don't be surprised if the whole batch disappears before you've even sat down.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →