Xanthan Gum Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely exciting — fresh red snapper hand-chopped to a satisfying chunky texture, packed with grated zucchini, warm turmeric, and a hit of fresh ginger that makes every bite feel alive. The key move here is wringing every drop of moisture from the zucchini before mixing, which is what keeps the cakes crisp and cohesive without leaning on any gums or synthetic binders. Rice flour and a single egg do all the structural work, so the ingredient list stays clean and straightforward. Coconut oil gives the exterior a deep, gorgeous golden crust that holds up beautifully when you flip them. The ricotta dipping sauce — tangy from apple cider vinegar, flecked with parsley, and tinted gold with turmeric — is creamy and bright in a way that ties the whole plate together. This is the kind of weeknight dinner that looks impressive enough for company but comes together with nothing fussy or hard to find.

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