Crispy Fish Fritters (Meen Kola Urundai): A South Indian Delight
40 minutes
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About Crispy Fish Fritters (Meen Kola Urundai): A South Indian Delight
Dive into the delightful world of South Indian cuisine with these crispy Fish Fritters, known as Meen Kola Urundai. Made with gently boiled and mashed fish, aromatic spices, and fresh vegetables, these fritters are a family favorite – boneless, easy to eat, and irresistibly crispy on the outside with a soft, spongy interior. I recently experimented with Parrot fish (Pachai Elimeen in Tamil) for the first time – its vibrant colors made it a feast for the eyes as well as the palate! Whether you serve them as a starter, a snack, or part of a larger meal, these fritters are sure to impress. This recipe captures the essence of homestyle South Indian seafood, bringing a burst of flavor to your table. Get ready for a culinary adventure!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
Fish & Vegetables
Spices & Aromatics
- 1 tsp Pepper Powder black
- 1/2 tsp Cumin Powder
- 1/2 tsp Chili Powder red
- 3 Garlic Cloves minced
- 1 Coriander finely chopped (dhania)
Binding & Frying
- 1 tbsp Rice Flour
- 2 Eggs
- 1.5 tsp Salt or to taste
- Oil for deep frying, vegetable or canola oil recommended
Instructions
Prepare the Potatoes and Fish
- Pressure cook the potatoes for 2 whistles. Drain, peel, and mash until smooth.
- Boil the fish in salted water until cooked through. Drain well and flake, mashing to remove any remaining bones.
Prepare the Aromatics
- Finely chop the onions, green chilies, garlic, and coriander leaves.
Combine Ingredients
- In a large bowl, combine rice flour, black pepper powder, cumin powder, red chili powder, chopped onions, garlic, green chilies, coriander leaves, and salt.
- Add the mashed potatoes and fish to the spice mixture. Gently mix until well combined, ensuring no lumps remain.
- Beat the eggs lightly with a pinch of salt and add to the mixture. Combine thoroughly to form a cohesive dough.
Fry the Fritters
- Heat the oil in a deep pan or kadai over medium heat.
- Roll the mixture into small balls (approximately 1-inch diameter).
- Gently drop the balls into the hot oil, ensuring not to overcrowd the pan. Use a spoon to submerge the balls completely in the oil.
- Fry for approximately 5-7 minutes, or until golden brown and crispy.
- Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve
- Serve the fish fritters hot as a snack or appetizer.
Recipe Notes
Expert Tips for Perfect Fish Fritters
- For extra flavor, marinate the fish in a little ginger-garlic paste and lemon juice for 30 minutes before boiling.
- Adjust the amount of green chilies according to your spice preference.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy fritters. Fry in batches if necessary.
- For a crispier exterior, you can add a tablespoon of cornflour to the batter.
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Recipe Nutrition
Calories: 89kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 428mg
Madraasi Deepa
Articles: 146
6 Comments
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I’m eager to make this recipe!
I’m in love with this recipe already!
Looks so appetizing! Thank you for posting.
This looks delightful! Thanks for the recipe.
Looks so incredible! Thank you for sharing.
Whats a Parrot Fish ? What is it called in Tamil ?