Zucchini Fritters with Smoked Salmon, Greek Yogurt, and Walnuts

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: My wrists and knuckles have been throbbing since this afternoon and by the time evening came around I was using two fingers to type because bending them hurt too much. The fatigue hit hard on top of it — that specific kind of tired that sleep doesn't really fix.

Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	Yes	Smoked salmon is rich in omega-3 fatty acids that directly counter lupus-related inflammation; walnuts are one of the best plant sources of anti-inflammatory fats; zucchini is gentle on the digestive system and high in antioxidants

Ingredients (makes about 8 fritters)

Fritters

• 2 medium zucchini, grated

• 1 egg

• 3 tbsp all-purpose flour

• 2 green onions, finely sliced

• Small handful of fresh dill or parsley, chopped

• 1/2 tsp garlic powder

• Salt and black pepper

• Olive oil for frying

To serve

• 80g smoked salmon

• 3 tbsp Greek yogurt

• Small handful of walnuts

• Fresh dill to finish

Steps

1. Squeeze the zucchini — This is the most critical step. Grate the zucchini into a clean kitchen towel, gather the edges, and wring it out as hard as you can over the sink. Do it twice. You will be shocked how much water comes out. Skipping this step means soggy fritters that fall apart in the pan — there is no shortcut here.

2. Make the batter — Add the squeezed zucchini to a bowl with the egg, flour, green onions, dill, garlic powder, salt, and pepper. Mix until just combined. The mixture should hold together when pressed — if it feels too wet add another tablespoon of flour.

3. Fry the fritters — Heat a generous layer of olive oil in a nonstick pan over medium heat. Scoop about 2 tablespoons of mixture per fritter and press down gently into a flat round. Cook for 3 to 4 minutes until the edges look set and the bottom is deeply golden. Flip carefully and cook another 2 to 3 minutes. Don't move them around while they cook or they'll break. Work in batches and don't crowd the pan.

4. Drain — Transfer to a plate lined with paper towel and season with a pinch of salt immediately while still hot.

5. Plate — Arrange the fritters in a circle on a wide plate. Lay the smoked salmon alongside with a few sprigs of fresh dill on top. Add a dollop of cold Greek yogurt in the center and scatter the walnuts on the side. Eat while the fritters are still warm and crispy — they soften as they cool.