The only thing more intense than watching the World Cup is not knowing what to feed your growling tummies during the match. This World Cup season, don’t bite your nails, but instead bite into mouthwatering snack recipes that we have gathered for you from around the world
Fish and Chips
- 4 fish fillets
- 2 cups of all-purpose flour
- ½ cup of rice flour
- 3 large potatoes
- 1 can of soda or sparkling water
- 1 egg (beaten)
- 1 tbsp baking powder
- 1 tbsp black pepper
- Vegetable oil (for frying)
- Salt as required
- Peel and wash the potatoes and cut them into chips/fries, in the size of your index finger. Spread some all-purpose flour on the potatoes and deep fry them in a pan. Drain and soak the excess oil and set the potatoes aside.
- In a large mixing bowl, add the all-purpose flour, baking powder, salt and pepper. To this, add the beaten egg and soda/sparkling water and whisk it all up into a smooth batter.
- In the meantime, prepare a deep frying pan with vegetable oil.
- Take a flat platter and spread rice flour on it. Loosely coat the fish pieces with the flour and dip it into the batter.
- Submerge each batter-covered fish piece into the hot bubbling oil and allow it to fry for 2-3 minutes until it starts changing color and turns crispy. Drain and soak the excess oil.
- Season the potato chips and fish pieces with salt and black pepper.
- Serve it hot with chilli sauce and mustard sauce.
Tip: You can alternatively also use beer in place of the beaten egg to make your fish pieces more fluffy and soft. This, however, does not change the crispiness on the outside. Fish and chips is a popular English and Australian appetizer that is best enjoyed with a large group of people. More the merrier!
Anzac Coconut Cookies
- 2 cups of rolled oats
- 1 cup of all-purpose flour
- 1 cup of plain wheat flour
- 2 cups of coconut
- 1 ½ cup of sugar
- 1 cup of butter (unsalted)
- 2 tbsp sugar syrup
- 1 tsp baking soda
- Take a large mixing bowl and combine rolled oats, all-purpose flour, wheat flour, sugar and coconut. Mix it well and set it aside.
- Melt the butter in a pan and add sugar syrup to it. Turn off the flame.
- Add the baking soda to the butter and quickly add this mixture to the oats-flour mixture. Mix all the ingredients well.
- Take a dollop of this batter in your palms and shape it into balls. Place it on a flat tray and slightly flatten it using a fork.
- Repeat this process for the rest of the batter and place the tray in a preheated oven.
- Bake the cookies for about 18-20 minutes until it turns crispy golden brown.
- Serve it warm or on room temperature with hot cocoa.
Tip: In order to soften the cookies, you can add a beaten egg to the batter, however, it is best you leave them crunchy and crisp. The best part about this recipe is that none of its ingredients spoil easily, so you can enjoy the cookies for as long as you want. This easy snack recipe hails from New Zealand and Australia and has been a traditional favorite for decades now.
- ½ cup of carrot (diced)
- ½ cup of potato (diced)
- ½ cup of beetroot (diced)
- 1 cup of raw peanuts (crushed)
- 1 cup of breadcrumbs
- ½ tsp cumin and fennel seeds
- 1 tsp ginger (grated)
- 2 dry red chillis and green cardamom pods
- ½ inch of cinnamon stick
- 3 tbsp corn flour
- Vegetable oil (for frying)
- Salt and pepper as required
- Heat a pan and lightly roast cumin seeds, fennel seeds, dry chillis, cinnamon stick and cardamom pods. Grind it all to a fine powder-like consistency.
- In a pressure cooker, add the diced vegetables and allow it to cook for one whistle. Let it depressurize and drain the excess water. Now grate these cooked vegetables in a separate bowl.
- Meanwhile, heat some oil in a pan and add the ginger and grated vegetables to it. Add the powdered spices to it along with crushed peanuts. Now add salt, black pepper and sugar to it and allow it to cook for 5-7 minutes until it starts appearing slightly dry and thick.
- Turn the flame off and allow the mixture to cool down.
- Once cooled, take small chunks of the mixture and shape it into long cylindrical shaped patties. Repeat this process for all the patties.
- In a small bowl, mix corn flour with water. Dip each patty into this mixture and completely roll them in breadcrumbs.
- Deep fry the vegetable chops and drain the soak the excess oil.
- Serve it hot with mint and tamarind chutney.
Tip: Vegetable chops is a favorite snack recipe from Bangladesh and East India that can be easily prepared at home with your choice of vegetables. You can substitute or add grated cauliflower, capsicum, corn or peas to this recipe. It is an easy to eat appetizer that is perfect while watching the match.
Potato Stuffed Baked Beans
- 5 parboiled potatoes
- 1 cup of soaked white beans
- 1 tbsp finely chopped onions
- 1 tbsp finely chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp finely chopped capsicum
- 1 tsp finely chopped green chillis
- 2 tbsp grated cheese
- Salt and pepper as required
- Boil a vessel of water and add the soaked beans to it. Simmer it for 20 minutes and drain the beans.
- Heat a tablespoon of oil in a pan and add onions and chillis to it. Allow it to cook for 1-2 minutes and then add tomatoes, tomato paste, capsicum and salt. Stir it all well and let it cook for another minute. Now add the boiled beans to it and mix it well till all the ingredients blend together. Let it cook for 2-3 minutes. Set it aside.
- Cut each potato vertically into two halves and scoop the center part out to create space for the filling.
- Add a spoonful of the beans mixture to the each of these potatoes, sprinkle some cheese, salt and pepper onto it and place it on a baking tray.
- Bake these stuffed potatoes for about 4-5 minutes until the cheese starts bubbling.
- Sprinkle some chilli flakes on it and serve it hot.
Tip: These rustic stuffed potatoes offer a variety of flavors with each bite and can be enjoyed with any kind of cheesy dip. The baked beans make it an authentic English recipe, which is nutritious and loaded with protein and fiber. Enjoy this delectable healthy snack recipe with your choice of veggies, such as broccoli, peppers and jalapenos.
The World Cup is really just another excuse to dig into appetizing snack recipes. Find the best variety of exotic veggies, dips and sauces, ready-to-eat snack mixes and lots more at your very own Easyday Club. Use our WhatsApp shopping convenience to send us your grocery list or pictures of everything you need, and get it delivered to your doorstep for free. Make the most of this World Cup season with refreshing new snack recipes that give you a taste from around the world!