Peanut Free Ginger-Turmeric Snapper Cakes with Zucchini

Fresh red snapper gets hand-chopped into a satisfying, chunky texture here — nothing like a dense, processed fish cake — and the combination of grated ginger, ground turmeric, and scallion greens makes every bite feel bright and a little unexpected. Wringing the zucchini completely dry before mixing is the move that keeps these cakes from falling apart in the pan, and the rice flour binder keeps the whole thing light. Coconut oil gives the exterior a beautifully golden, slightly crisp crust that holds up from the first batch to the last. The creamy ricotta dipping sauce — loosened with apple cider vinegar and a touch of turmeric — cuts right through the richness and pulls the whole plate together. Every ingredient here is straightforward and naturally free of peanuts, so there's no label-scanning or substitution anxiety involved. This is the kind of weeknight seafood dinner that feels genuinely special without asking much of you.

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