Buñuelos de Alga

Name: Buñuelos de Alga
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Uruguayan
Ingredients: 100g dried sea lettuce or similar edible seaweed; 200g flour; 2 eggs, beaten; 200ml water or beer; 1 tsp baking powder; Salt and pepper; Vegetable oil for frying; Lemon wedges

Buñuelos de Alga (boo-nyoo-EH-lohs deh AHL-gah)

Seaweed Fritters

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 176 kcal

Light, crispy fritters made with dried seaweed rehydrated and mixed into a simple egg batter, deep-fried until golden and served with lemon — a unique Uruguayan coastal treat.

Nutrition & Info

Protein 6.0g

Carbs 20.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ eggs ⚠ wheat

Equipment Needed

deep pot slotted spoon mixing bowl

Presentation Guide

Vessel: paper-lined basket

Garnishes: lemon wedges, sea salt

Accompaniments: garlic aioli

Ingredients

100g dried sea lettuce or similar edible seaweed
200g flour
2 eggs, beaten
200ml water or beer
1 tsp baking powder
Salt and pepper
Vegetable oil for frying
Lemon wedges

Instructions

1
Soak dried seaweed in warm water for 20 minutes. Drain well and chop finely.
2
Mix flour, baking powder, and salt. Add beaten eggs and water, whisk into a smooth batter.
3
Fold chopped seaweed into the batter.
4
Heat oil to 175C. Drop spoonfuls of batter into the oil.
5
Fry until golden and crispy, about 3 minutes per batch. Drain on paper towels.
6
Serve hot with lemon wedges.

💡

Did You Know?

Buñuelos de alga are particularly associated with Semana Santa in coastal Uruguay, when they provide a meatless option during the fasting period — but they are so delicious they are enjoyed year-round.

Chef's Notes

Equipment Tips

deep pot
slotted spoon
mixing bowl

Garnishing

lemon wedges, sea salt

Accompaniments

garlic aioli

The Story Behind Buñuelos de Alga

These seaweed fritters showcase Uruguay's lesser-known coastal culinary tradition. Fishing communities along the Atlantic coast developed recipes using locally harvested seaweed, creating a unique dish that distinguishes Uruguayan cuisine from its landlocked neighbors. They became especially associated with Holy Week observances.

🕐 Traditionally enjoyed semana santa (holy week), coastal gatherings 📜 Origins: Coastal tradition, likely 19th century

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