Buñuelos de Algas are deep fried fritters made with seaweed. It’s a specialty of the Rochas region of Uruguay and a delicious and perhaps unexpected treat.
- 3–4 large eggs
- 3 cup milk
- 3 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon coarse sea salt (plus more for seasoning)
- ¼ teaspoon cayenne pepper (or more to taste)
- 4 ounce fresh or reconstituted dried seaweed
- peanut or canola oil (as needed for frying)
- lime wedges (to taste)
- aioli (for dipping)
In a large bowl beat eggs and half the milk until well combined. Slowly stir in the flour, in 3 or 4 additions, then add the baking powder. Once fully incorporated and relatively smooth, add the remaining milk, salt and cayenne pepper; stir until smooth. The batter should be slightly thicker than pancake batter, and not at all lumpy. Adjust consistency with water or flour as needed. Stir in the seaweed. Set aside to rest at least 20 minutes.
Meanwhile, heat about 3‑inches of oil in deep, straight-sided pot over medium-high heat until a fry thermometer reached 375 degrees F. Carefully drop batter by rounded tablespoons into hot oil and cook until golden, turning and rolling them with a heat proof utensil as needed for even browning, about 2 minutes. Do not crowd, work in batches, making sure to return the oil to the proper temperature between each batch. Drain on paper towels; season with salt while still very hot. Serve then hot with fresh lime wedges and ailoi on the side.