Hazelnut Free Ginger-Turmeric Snapper Cakes with Zucchini
These golden fish cakes are bright, aromatic, and genuinely exciting ā the kind of weeknight dinner that feels far more special than the effort involved. Fresh red snapper gets hand-chopped for a satisfying chunky texture, then folded together with wrung-out zucchini, warm turmeric, zingy ginger, and fresh cilantro before being pan-fried in coconut oil until deeply golden on both sides. The technique of squeezing every last drop of moisture from the zucchini is the secret to cakes that hold their shape and develop that irresistible crust rather than steaming apart in the pan. Rice flour keeps the whole thing light and naturally free from the tree-nut ingredients that can sneak into coatings and sauces at restaurants or in packaged fish cake products. The creamy ricotta dipping sauce ā brightened with apple cider vinegar, parsley, and a whisper of turmeric ā pulls everything together and takes about two minutes to stir up while the cakes chill. Every single ingredient here is straightforward and easy to source without having to scrutinize labels for hidden nut-based additives. Serve them straight from the skillet for the best crispy edges, and don't be surprised if the whole batch disappears before you've even sat down.
About FigFig 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 āIngredients
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
- Ā¼ cup rice flour
- Ā¾ tsp salt
- 3 tbsp coconut oil, divided
For the dipping sauce
- Ā¼ cup fresh ricotta
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp apple cider vinegar
- Ā¼ tsp ground turmeric
- Ā¼ tsp salt
- 1ā2 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 ā you want a rough, chunky texture, not a paste. Transfer to a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!