🇺🇾 Uruguayan Cuisine

Buñuelos de Alga

Seaweed Fritters

Prep Time 30 min

Servings 6

Difficulty Easy

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.

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.