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Buñuelos de algas (seaweed fritters): recipe illustration
Appetizers & nibbles

Buñuelos de algas (seaweed fritters)

Crispy-outside, soft-inside fritters flavored with seaweed. They are eaten hot, as a snack or a side dish, especially by the sea.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the seaweed in a bowl of lukewarm water for 10 minutes, then drain and chop it finely.
  2. In a large bowl, mix the flour, baking powder, salt, pepper and cumin.
  3. In another bowl, beat the eggs with the milk, then pour them over the dry ingredients, mixing until you have a smooth batter.
  4. Stir in the chopped seaweed and sliced green onion, then let the batter rest for 10 minutes.
  5. Heat the oil in a deep pan to about 170 °C, or until a small piece of batter sizzles right away.
  6. Drop spoonfuls of batter into the oil without overcrowding the pan.
  7. Fry for 3 to 4 minutes, turning them, until golden, then drain on paper towels.
  8. Serve right away, with lemon wedges and the sauce.

Variations and tips

Version without frying. Spread the batter on an oiled baking sheet and bake at 200 °C for 15 minutes, turning halfway through.

With what you can find here. If seaweed is hard to find, use a sheet of toasted nori, crumbled, for a similar iodine flavor.

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Original Ecomely recipe.