Pecan 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 like something you'd order at a restaurant. Fresh red snapper gets hand-chopped for a satisfying chunky texture, then folded together with grated zucchini, fresh ginger, turmeric, and cilantro before being pan-fried in coconut oil until deeply golden on both sides. Wringing the moisture out of the zucchini is a small but crucial step that keeps the cakes crisp rather than soggy, and chilling the mixture before cooking helps everything hold together beautifully. The creamy ricotta dipping sauce ā brightened with apple cider vinegar, parsley, and a touch of turmeric ā cuts right through the richness and ties the whole plate together. Every single ingredient here is naturally free of tree nuts, so there's no need to scan labels or worry about hidden additions sneaking into your meal. Rice flour keeps the bind light and gluten-adjacent alternatives out of the picture entirely. Whether you're cooking for a crowd or just treating yourself to something a little special on a Tuesday, these cakes deliver serious flavor with a surprisingly straightforward process.
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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.
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