Regardless of how much people enjoy other types of beverages, they will eventually settle for beer. Beer is unquestionably everyone’s favorite and has become a go-to drink. Well, just sipping your beer wouldn’t be enough to make it appealing. To savor the charm of beer, you ought to have some friends and snacks. You cannot just have anything with beer, there are certain best snacks with beer that just adds up to its vibe.
As a result, we’ve listed some of the best snacks with Beer, along with their recipes. So don’t worry, we’ve got you covered; now read on and try out some of these options with your pals at the next meetup.
6 Best Snacks With Beer
Roasted peanut salad
Prep – 5 mins
Cook – 5 mins
Total – 10 mins
- 2 tsp oil
- 1 tsp salt
- 1 tsp pepper powder
- 1 tsp chat masala
- 2 cups roasted peanuts
- 2 onion
- 2 tomato
- 1 cup coriander leaves
- If you have raw groundnuts, dry roast them until they are crispy and crunchy. Remove the skin.
- Take a tsp of oil and put it in a small cup. For the salad, season with salt, pepper, and chat masala as needed.
- Place roasted peanuts in a large mixing bowl. Toss in the chopped onion and tomato (you can also add cucumber, cabbage, etc). Mix in the coriander leaves and the dressing we made before.
Enjoy this recipe which is one of the best snacks with beer, which is super easy and handy as well.
Prep – 15 mins
Cook – 3 mins
Total – 18 mins
- 1 large onion, cut into 1/4-inch slices
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk, or as needed
- ¾ cup dry bread crumbs
- seasoned salt to taste
- 1-quart oil for frying, or as needed
- In a deep-fryer, heat the oil.
- Separate the onion slices into rings, and set them aside. In a small bowl, stir together the flour, baking powder, and salt.
- Set aside the onion slices after dipping them in the flour mixture until they are completely covered. Using a fork, whisk the egg and milk into the flour mixture. Coat the floured rings in batter, then set them on a wire rack to drain until the batter is no longer dripping.
- On a dish, spread out the bread crumbs. One by one, drop rings into the crumbs. As you pull it out of the crumbs, give it a hard tap. Rep with the rest of the rings.
- Deep fried the rings for 2 to 3 minutes, or until golden brown, a few at a time. Serve with a pinch of seasoned salt.
Prep – 15 mins
Cook – 1 hr 10 mins
Total – 1 hr 25 mins
- 1/2 Kg paneer
- 1 tomato
- 1 onion
- 1 capsicum
- 1/2 tbsp cumin seeds
- 1/2 tbsp coriander seeds
- 1 brown cardamom
- 10 green cardamom
- 1/2 tbsp cloves
- 1/2 tbsp black pepper
- 2 pcs star anise
- 1/2 tbsp shahee zeera
- 3 tbsp ginger-garlic paste
- 2 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 2 tsp Kashmiri chili powder
- 2 tbsp refined oil
- 1/2 lime
- 1/2 tbsp dry mango powder
- 1/2 tbsp chaat masala
- 2 green chilies, chopped
- 100 gms curd (whisked)
- 1/2 tbsp garam masala
- coriander leaves, chopped
- mint leaves, chopped
Marination for paneer tikka;
- In a mortar and pestle, dry roast cumin seeds, coriander seeds, brown cardamom, green cardamom, cloves, black pepper, star anise, and shahee zeera.
- Add the ginger garlic paste, turmeric powder, red chili powder, coriander powder, salt, Kashmiri chili powder, refined oil, coriander leaves chopped, mint leaves chopped, lime, dry mango powder, chaat masala, green chili, whipped curd, and hara masala to a mixing bowl. Combine all of the ingredients.
For grilling paneer tikka;
- Spread paneer cubes, julienne onion, capsicum, and tomatoes in a tray.
- In the tray, combine the masala ingredients. Prepare the paneer cubes by marinating them.
- To roast the tikkas, skewer them.
Prep – 5 mins
Cook – 2 mins
Total – 7 mins
- 12 papad
- 6 tbsp onion
- 6 tbsp tomato
- 3 chili
- 6 tbsp sev
- pinch chili powder
- pinch chaat masala
- 3 tbsp coriander
- To begin, deep-fried the papad in a heated pan.
- Place the fried papad on a serving platter.
- 2 tbsp onion, 2 tbsp tomato, 1 chili, and 2 tbsp sev, 1 tsp coriander, chili powder, and chaat masala.
Prep – 5 mins
Cook – 45 mins
Total – 50 mins
- 1/3 cup flour
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons butter
- 10 chicken wings
- Preheat the oven to 425 degrees.
- Using foil, line a baking pan. Spread the butter over the foil; there’s no need to melt it ahead of time, but you can if you want.
- Combine flour, paprika, garlic powder, salt, and pepper in a medium mixing bowl.
- Place each wing on the baking sheet, well coated in the flour mixture on both sides. Ensure that the butter chunks are uniformly distributed throughout the wings.
- Preheat the oven to 350°F and bake the wings for 30 minutes.
- Turn the wings over and bake for another 15 minutes, or until crispy and cooked through.
- Serve with a dipping sauce of your choice and fresh parsley, if desired.
Crispy Baked Potato Wedges
Prep – 10 mins
Cook – 1 hr
Total – 1 hr 10 mins
- Approx. 1 kg of baking potatoes, scrubbed thoroughly (but not peeled)
- 6 tablespoons olive oil
- 2 teaspoons ground black pepper
- 2 teaspoon garlic powder
- 2 teaspoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon salt (plus more to taste)
- Chopped fresh parsley or coriander, to serve (optional)
- Cut the potatoes into wedges.
- Then, in a large mixing bowl, cover the wedges with warm water and soak for 10-15 minutes. Preheat the oven to 200°C (390°F).
- Drain the water and place the potatoes aside on a board or plate lined with a kitchen towel after they have soaked for 10-15 minutes. Using a few more kitchen towels, pat them dry.
- Add the olive oil, black pepper, garlic powder, smoked paprika, cumin, oregano, and salt to the empty mixing bowl. To combine all of the spices with the oil, toss well.
- Toss in the potato wedges once everything is fully coated. Spread greaseproof paper on a large baking sheet, brush with olive oil, then transfer the contents of the bowl onto the baking sheet.
- If necessary, use a second sheet or pan to properly distribute the wedges across the sheet. Place the wedges in the oven after tipping over any remaining oil and spices from the bowl.
- Remove the wedges from the oven after 25 minutes to carefully flip them over. If they stick, use a spatula to slowly edge beneath and drizzle a little more oil under the freshly turned side.
- Return to the oven for 20-30 minutes more, or until golden and crispy on the outside and soft on the inside. Some may crisp up faster than others; remove them and return the others to the oven to finish cooking.
- Once cooked, season with a pinch of salt and serve immediately.
This recipe might seem like a lot of work but it is worth the time. It tastes like heaven, this is the reason why it is added to the best snacks with beer list.