Jamie Oliver 5 Ingredients Cucumber Fritters are made with cucumbers, gluten-free self-raising flour, Greek yoghurt, lemon, and roasted red peppers. This easy vegetarian Cucumber Fritters creates a light and refreshing starter or meze that takes about 25 minutes to prepare and can serve up to 4 people with 2 fritters each.
This Cucumber Fritters Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 cucumbers
- 75g gluten-free self-raising flour
- 300g Greek yoghurt
- 1 lemon
- ½ x 460g jar of roasted red peppers
How To Make Cucumber Fritters:
- Prepare the cucumber: Coarsely grate the cucumbers into a bowl, add ½ teaspoon of sea salt, and toss. Leave aside for 15 minutes, then squeeze out and discard as much liquid as possible.
- Make the batter: In a separate bowl, add the flour, 100g of yoghurt, a pinch of black pepper, and 2 tablespoons of water. Finely grate half the lemon zest and whisk together until smooth. Fold in half of the squeezed cucumber.
- Fry the fritters: Heat ½cm of olive oil in a non-stick frying pan over medium-high heat. Once hot, add 8 heaped tablespoons of the batter and cook for 4 minutes, flipping halfway, until golden and cooked through. Work in batches if needed. Drain on kitchen paper.
- Make the yoghurt sauce: Mix the remaining cucumber with the rest of the yoghurt, finely grate in the remaining lemon zest, squeeze in half the lemon juice, and season with salt and pepper. Divide the mixture between four plates.
- Dress the peppers and serve: Drain and finely slice the roasted peppers. Dress with a little red wine vinegar and extra virgin olive oil. Scatter over the yoghurt mixture on each plate, top with two fritters, and serve with lemon wedges for squeezing over.
Recipe Tips
- Squeeze the cucumber well: Removing as much liquid as possible from the cucumber is key to preventing soggy fritters.
- Use gluten-free flour for a lighter texture: The gluten-free self-raising flour helps keep the fritters crisp and airy.
- Don’t overcrowd the pan: Fry in batches if needed to ensure the fritters cook evenly and turn golden brown.
- Season the yoghurt sauce well: The sauce complements the fritters, so make sure to season it with enough lemon, salt, and pepper for balance.
- Serve immediately: These fritters are best enjoyed hot and fresh, straight from the pan.
How To Store & Reheat Leftovers
Storing: Let the fritters cool completely, then store in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, place the fritters in a non-stick pan over medium heat for 3-4 minutes until warmed and crispy again. Avoid microwaving, as it can make them soggy.
Nutrition Facts
- Calories: 260 kcal
- Fat: 14.8g
- Saturated Fat: 4.2g
- Protein: 9.8g
- Carbohydrates: 21.7g
- Sugars: 6.6g
- Salt: 1.1g
- Fibre: 2g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Squash Tagine
- 5 Ingredients Minty Courgette Tart
- 5 Ingredients Runner Bean Stew
- 5 Ingredients Smoky Tender Aubergine
Jamie Oliver 5 Ingredients Cucumber Fritters
Description
Jamie Oliver 5 Ingredients Cucumber Fritters are made with cucumbers, gluten-free self-raising flour, Greek yoghurt, lemon, and roasted red peppers. This easy vegetarian Cucumber Fritters creates a light and refreshing starter or meze that takes about 25 minutes to prepare and can serve up to 4 people with 2 fritters each.
Ingredients
Instructions
- Prepare the cucumber: Coarsely grate the cucumbers into a bowl, add ½ teaspoon of sea salt, and toss. Leave aside for 15 minutes, then squeeze out and discard as much liquid as possible.
- Make the batter: In a separate bowl, add the flour, 100g of yoghurt, a pinch of black pepper, and 2 tablespoons of water. Finely grate half the lemon zest and whisk together until smooth. Fold in half of the squeezed cucumber.
- Fry the fritters: Heat ½cm of olive oil in a non-stick frying pan over medium-high heat. Once hot, add 8 heaped tablespoons of the batter and cook for 4 minutes, flipping halfway, until golden and cooked through. Work in batches if needed. Drain on kitchen paper.
- Make the yoghurt sauce: Mix the remaining cucumber with the rest of the yoghurt, finely grate in the remaining lemon zest, squeeze in half the lemon juice, and season with salt and pepper. Divide the mixture between four plates.
- Dress the peppers and serve: Drain and finely slice the roasted peppers. Dress with a little red wine vinegar and extra virgin olive oil. Scatter over the yoghurt mixture on each plate, top with two fritters, and serve with lemon wedges for squeezing over. Enjoy!
Notes
- Squeeze the cucumber well: Removing as much liquid as possible from the cucumber is key to preventing soggy fritters.
- Use gluten-free flour for a lighter texture: The gluten-free self-raising flour helps keep the fritters crisp and airy.
- Don’t overcrowd the pan: Fry in batches if needed to ensure the fritters cook evenly and turn golden brown.
- Season the yoghurt sauce well: The sauce complements the fritters, so make sure to season it with enough lemon, salt, and pepper for balance.
- Serve immediately: These fritters are best enjoyed hot and fresh, straight from the pan.