Pistachio Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely exciting — 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 with grated zucchini, warm turmeric, zingy fresh ginger, and a handful of 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 in the pan. The creamy ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a whisper of turmeric — ties the whole plate together with a cool, tangy contrast. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about shared-facility cross-contact with tree nuts. It's a clean, confident cook from start to finish, and the flavors are bold enough to impress anyone at the table.

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 →