Honey 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 shredded zucchini that disappears into every bite. The trick of wringing the zucchini bone-dry before mixing is what keeps the cakes crisp on the outside rather than steaming apart in the pan. Rice flour binds everything together lightly, and coconut oil gives the crust that deep, satisfying golden color you want from a pan-fried cake. The cool ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a whisper of turmeric — is the perfect counterpoint to the warm spice in the cakes themselves. Every ingredient here is naturally free of added sweeteners, so there's no need to audit labels or swap anything out; the recipe just works as written. These are the kind of weeknight fish cakes that feel a little special without demanding much from you, and the leftovers (if you have any) reheat beautifully the next day.

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