Crispy Uruguayan Seaweed Fritters

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A beloved coastal snack from Uruguay's Atlantic shoreline, especially around Rocha and Maldonado, these golden fritters turn humble foraged seaweed into crisp, savory bites. The seaweed lends a gentle briny depth that pairs beautifully with sweet onion, fresh parsley, and a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 30 gCarbs
• 2 gFiber
• 3 gSugar
• 9 gProtein
• 470 mgSodium
• 260 mgPotassium
• 130 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the fritter batter

• 1 cup finely chopped fresh or rehydrated dried seaweed (cochayuyo, wakame, or sea lettuce), patted dry
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 2 large eggs, lightly beaten
• 3/4 cup whole milk
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne or smoked paprika (optional)

For frying and serving

• 2 cups sunflower or vegetable oil, for frying
• 1 lemon, cut into wedges
• Flaky sea salt, to finish

Directions

1. Prepare the seaweed: if using dried cochayuyo or wakame, soak in warm water for 10 minutes until softened, then drain well and chop finely. If using fresh Atlantic seaweed, rinse thoroughly to remove sand, blanch in boiling water for 2 minutes, drain, and chop.
2. In a large bowl, whisk together the flour, baking powder, salt, pepper, and optional cayenne.
3. In a separate bowl, combine the beaten eggs, milk, chopped seaweed, onion, garlic, and parsley. Pour the wet mixture into the dry ingredients and stir just until a thick batter forms; it should hold its shape on a spoon. Let rest 10 minutes.
4. Heat the oil in a heavy-bottomed skillet or deep pot to 350-360°F (175-180°C). The oil should be about 1.5 inches deep.
5. Drop heaping tablespoons of batter into the hot oil, frying 4-5 fritters at a time without crowding. Fry for 2-3 minutes per side, turning once, until deeply golden and crisp on all sides.
6. Lift the fritters out with a slotted spoon and drain on a paper towel-lined plate. Sprinkle immediately with flaky sea salt while hot.
7. Repeat with remaining batter, adjusting heat as needed to maintain oil temperature. Serve hot with lemon wedges for squeezing over the top.

Cook’s Notes

• Dried cochayuyo (available at Latin grocers or online) gives the most authentic briny flavor; rinse it twice after soaking to mellow any intense sea taste.
• Oil temperature is critical: too cool and the fritters absorb oil and turn soggy, too hot and they brown outside before the onion cooks through.
• For an even lighter batter, separate the eggs and fold the whipped whites in at the end, just before frying.
• Serve these the same day they are made for the best crunch; reheated fritters lose their crisp shell.
• A garlic-parsley mayo or a simple squeeze of lemon with a few drops of hot sauce makes a perfect dipping companion.

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