Jamie Oliver 5 Ingredients Cucumber Fritters

These Jamie Oliver 5 Ingredients Cucumber Fritters are a fresh and fun take on a light snack or simple lunch. With crispy, golden edges and a soft centre, these fritters are paired with a zesty yoghurt sauce and tangy roasted red peppers. It’s a recipe that’s quick, healthy, and absolutely bursting with flavor. I whipped them up for a weekend lunch and they disappeared faster than I expected! (inspired by Jamie Oliver)

Ingredients Needed

• 2 cucumbers
• 75g gluten-free self-raising flour
• 300g Greek yoghurt
• 1 lemon
• ½ x 460g jar roasted red peppers

How To Make Jamie Oliver 5 Ingredients Cucumber Fritters

1. Prep the Cucumber: Start by coarsely grating the cucumbers into a large bowl. Sprinkle over ½ teaspoon of sea salt, toss to combine, and leave to sit for 15 minutes. This helps draw out excess moisture. Afterward, squeeze out as much liquid as you can and discard it—this is crucial for getting fritters that hold together and stay crispy.
2. Make the Batter: In a separate bowl, add the gluten-free self-raising flour, 100g of Greek yoghurt, a pinch of black pepper, and 2 tablespoons of water. Finely grate in the zest of half the lemon. Whisk everything until smooth, then fold in half of your squeezed cucumber. You should have a thick but spoonable batter.
3. Fry the Fritters: Heat ½cm of olive oil in a non-stick frying pan over medium-high heat. Once the oil is hot, spoon in 8 heaped tablespoons of the batter (working in batches if necessary). Cook each fritter for around 4 minutes, flipping halfway through, until they’re golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain.
4. Make the Yoghurt Sauce: In a small bowl, mix the remaining grated cucumber with the rest of the Greek yoghurt. Grate in the rest of the lemon zest and squeeze in the juice from half the lemon. Season generously with salt and black pepper. This cool, creamy sauce is the perfect match for the warm fritters.
5. Dress the Peppers and Serve: Drain the roasted red peppers and slice them into thin strips. Dress them with a splash of red wine vinegar and a drizzle of extra virgin olive oil. To serve, spoon the yoghurt sauce onto each plate, top with two fritters, and scatter the dressed peppers over the top. Add lemon wedges on the side for an extra zing.

Why I Love This Recipe

It’s light, crispy, and full of fresh Mediterranean flavor. The cucumber keeps things refreshing, while the tangy yoghurt and smoky peppers bring balance and complexity. It’s also incredibly versatile—you can eat it as a starter, a snack, or a main with a simple side salad. And it’s done in under 30 minutes. What’s not to love?

Recipe Tips

• Squeeze out the cucumber well: Excess water will make the fritters soggy and fall apart.
• Use gluten-free flour: It helps create a lighter texture and is great for anyone avoiding gluten.
• Fry in batches: Don’t overcrowd the pan—give each fritter space to crisp up properly.
• Balance the yoghurt sauce: Don’t be shy with the lemon and seasoning—it makes the dish pop.
• Serve immediately: Fritters are best straight from the pan while they’re warm and crispy.

How To Store Jamie Oliver 5 Ingredients Cucumber Fritters

• In the Fridge: Let the fritters cool completely, then store them in an airtight container in the fridge for up to 2 days. Store the yoghurt sauce separately.
• Reheating: Reheat fritters in a dry non-stick frying pan over medium heat for 3–4 minutes per side. This helps them crisp back up—avoid the microwave if you want to keep that texture.
• Freezing: Freezing isn’t ideal for this recipe as the fritters can lose their texture when thawed and reheated.

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