Yeast Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely satisfying — the kind of thing that feels restaurant-worthy but comes together in a home kitchen without any fuss. Fresh red snapper gets hand-chopped for a pleasingly chunky texture, then folded with grated zucchini, warming turmeric, and a hit of fresh ginger that makes the whole mixture smell incredible before it even hits the pan. Wringing the zucchini completely dry is the move that keeps these cakes crisp rather than soggy, and the rice flour binder means the whole recipe stays naturally free of any leavening agents — no compromises needed. Coconut oil gives the exterior a deep, even golden crust that holds together beautifully when you flip them. The creamy ricotta dipping sauce with apple cider vinegar and parsley cuts right through the richness and ties everything together. This is the kind of weeknight dinner that looks impressive on the plate but asks very little of you in return.

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 →