Beer Snack Recipes for a Father’s Day at Home

Easy to make snacks that make beer taste even better

Priya Prakasan

You made grand plans for Father's Day but all your dad wants to do is sit in front of the television with a beer in hand. No need to be dishearted because there's still a way to salvage the situation. Rather than go out, why not add a personal touch to the meal by cooking it yourself? Besides, preparing a hearty meal is one of the best ways to express gratitude to your old man.

Before you fret about your cooking skills or lack thereof, we're not talking a multi-course meal but some quick and easy snacks to accompany his beer. This is your chance to get creative in the kitchen, fire up the grill and whip up a special Father's Day meal. To get you started, here are some special dad-approved snacks that work perfectly with a mug of chilled beer.

Stuffed Corn Potatoes Skin

Recipe by Chef Vinay Hiwalkar, Executive Chef, All Elements Cafe and Home Decor


Loaded potatoes skin: 2 portions

Potatoes: 375 grams

Corn: 200 grams

Cream: 80 grams

Amul cheese: 80 grams

Salt: 20 grams

Parmesan cheese: 30 grams

Butter: 20 grams


Boil the medium-size potatoes. Cut each potato in equal halves and scoop out the centre.

Fry them until they turn golden brown in colour and set aside.

In a pan, add butter and sauté corn. Add the cream and cheese to this.

Now, stuff the corn mixture in the scooped-out potatoes and bake them in the oven.

Serve hot with tomato dip.

Wild Mushroom Phyllo Wraps

Recipe by Executive Chef, Pranzi Ristorante and Lounge


Fresh button mushroom: 30 grams

Porcini mushroom: 20 grams

Chopped onion: 30 grams  

Chopped garlic: 20 grams 

Chopped celery: 20 grams

Salt to taste

Black pepper: 2 grams

Chopped parsley: 4 grams

Parmesan cheese: 10 grams

Goat cheese: 70 grams

Fresh cream: 30 grams

Herb mix: 2 grams

Truffle oil: 5 millilitre 

Boiled chilli, olive oil, roasted garlic, salt & pepper, lime juice for making Harissa sauce


Begin by cooking the chopped garlic, onion and celery on a low flame for about two minutes.

To this, add finely chopped porcini and button mushroom. Continue cooking on a medium flame for 30 minutes.

Now, add goat and parmesan cheese with salt, pepper, chopped parsley, fresh cream and mixed herbs.

Stuff the marinated mushroom mix in phyllo wraps and bake at 180 degrees Celsius for eight minutes.

Serve with Harissa Sauce.

Spicy Tempura Prawns

Recipe by Chef Tushar Malkani, Director, Malkani Hospitality and Culinary Tales



Prawns: 5 to 6

Asparagus and bell pepper (optional)

Tempura or rice flour: Half a bowl

Ice water for the batter

Oil for deep frying

For the Tempura Sauce

Soy sauce: Half a cup

Sugar: 4 teaspoons

Mirin: 2 teaspoons (optional)


Mix the flour with ice water in a bowl. Whisk slowly until it becomes a smooth liquid batter.

Heat the oil in a deep pan on a high flame.

Dip the prawns in the dry flour and then in the batter. Fry them until golden brown.

For the sauce, pour the soy sauce, sugar and mirin in a pan and bring it to a boil.

Serve the prawns with the sauce.

Buttermilk Fried Chicken Tenders

Recipe by Chef Tushar Malkani, Director, Malkani Hospitality and Culinary Tales


For the marinade:

Chicken tenderloins: 2 pounds 

Buttermilk: 1 cup

Salt: One-and-a-half teaspoons

Cayenne pepper: 1/4 teaspoon

Garlic powder: 1/4 teaspoon

Paprika: 1/4 teaspoon

For the breading:

All-purpose flour: One-and-a-half cups

Salt: 1 heaping teaspoon

Black pepper: 3/4 teaspoon

Garlic powder: 3/4 teaspoon

Paprika: 3/4 teaspoon

Baking powder: One-and-a-half teaspoons

Buttermilk: 3 tablespoons

For cooking:

Vegetable oil: 3 to 4 cups


In a large ziplock bag, combine the chicken tenders with rest of the marinade ingredients.

Seal the bag tightly and smash it with a rolling pin to ensure the chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight or for at least four hours.

Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined.

Add the buttermilk and stir with a fork until the mixture is evenly clumpy.

Line a baking sheet with aluminium foil.

Remove the chicken tenders from the marinade and toss them into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. Set the breaded tenders on the prepared baking sheet.

Line another baking sheet with a few layers of paper towels and set aside.

Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat on a high flame until the oil is simmering.

Using tongs, place several chicken tenders in the hot oil without crowding the pan.

Cook until they turn golden brown then flip and cook for a few minutes more.

Set the cooked tenders on the baking sheet lined with paper towels to drain.

Serve hot.


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