Snacking Time: 12 Savory Bites for Watching TV

Puffed chips 7 ratings Recipe credit: Michal Levi-Elchalal, photo: Sarit Goffen, styling: Noa Kenrik kosher, pareve preparation time 20 minutes total time 30 minutes difficulty easy ingredients 8 Recipe credit: Michal Levi-Elchalal, photo: Sarit Goffen, styling: Noa Kenrik to the recipe

Crispy cauliflower florets 10 ratings Recipe credit: Anat Leibel, photo: Boaz Lavi, styling: Anat Leibel kosher, vegan preparation time 30 minutes total time 30 minutes difficulty easy ingredients 10 Recipe credit: Anat Leibel, photo: Boaz Lavi, styling: Anat Leibel to the recipe

Bite-sized snacks with zucchini and dill 1 rating Recipe credit: Anat Leibel, photo: Sarit Goffen, styling: Anat Leibel kosher, dairy preparation time 10 minutes total time 50 minutes difficulty easy ingredients 10 Recipe credit: Anat Leibel, photo: Sarit Goffen, styling: Anat Leibel to the recipe

Beer-battered onion rings 2 ratings Recipe credit: Mili Eliyahu, photo and styling: Mili Eliyahu kosher, pareve preparation time 20 minutes total time 30 minutes difficulty easy ingredients 10 Recipe credit: Mili Eliyahu, photo and styling: Mili Eliyahu to the recipe

Baked celery and Parmesan fries 8 ratings Recipe credit: Naama Ran, photo: Daniel Lila, styling: Naama Ran kosher, dairy preparation time 15 minutes total time 40 minutes difficulty easy ingredients 7 Recipe credit: Naama Ran, photo: Daniel Lila, styling: Naama Ran to the recipe

Onion rose, coated ratings Recipe credit: Michal Levi-Elchalal, photo: Sarit Goffen, styling: Noa Kenrik kosher, vegan preparation time 15 minutes total time 25 minutes difficulty easy ingredients 9 Recipe credit: Michal Levi-Elchalal, photo: Sarit Goffen, styling: Noa Kenrik to the recipe

Sour cream, yogurt and chive dip 2 ratings Recipe credit: Anat Leibel, photo: Sarit Goffen, styling: Anat Leibel kosher, dairy preparation time 20 minutes total time 25 minutes difficulty easy ingredients 11 Recipe credit: Anat Leibel, photo: Sarit Goffen, styling: Anat Leibel to the recipe

Mini peppers stuffed with halloumi cheese 5 ratings Recipe credit: Anat Leibel, photo: Boaz Lavi, styling: Anat Leibel kosher, dairy preparation time 15 minutes total time 40 minutes difficulty easy ingredients 4 Recipe credit: Anat Leibel, photo: Boaz Lavi, styling: Anat Leibel to the recipe

Baked polenta and Parmesan sticks 2 ratings Recipe credit: Daniel Schechter, photo and styling: Daniel Schechter kosher, dairy preparation time 25 minutes total time 100 minutes difficulty easy ingredients 11 Recipe credit: Daniel Schechter, photo and styling: Daniel Schechter to the recipe

Paprika cashews, recipe by Amit Donskoy 4 view gallery Paprika cashews (photo: Kfir Harbi, styling: Amit Donskoy)

1. Heat 1 tablespoon olive oil in a skillet, add 2 cups natural cashews and fry for two minutes, stirring occasionally (make sure they do not burn). Remove the skillet from the stove.

2. Sprinkle over the cashews 1 teaspoon sweet paprika in oil, 1/2 teaspoon hot paprika, 1 teaspoon brown sugar and 1 teaspoon salt. Mix well to coat completely. Let cool fully. Serve or store for up to 3 weeks in a sealed jar.

Debaile (chickpea sticks), recipe by Naama Ran 4 view gallery Debaile (chickpea sticks) (photo: Yael Ilan, styling: Naama Ran)

1. Heat oil for deep frying in a pot over medium-high heat. Prepare 2 piping bags and place one inside the other, so the thick batter will not tear the bag.

2. Put in a bowl 1 1/2 cups chickpea flour, 1/2 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1 teaspoon curry powder or 3/4 teaspoon turmeric, a pinch of hot paprika or chili powder and 1/2 teaspoon salt, and mix. Prepare a cup of water and add it gradually, while stirring, until you get a thick batter that is still pipeable.

3. Transfer the batter to the double piping bag, cut a 3 mm opening and pipe thin "snakes" into the hot oil in a single layer. Fry for about a minute, just until they begin to turn golden, and remove with a slotted spoon to a plate lined with paper towels. Prepare the entire batch this way. Serve immediately (leftovers can be stored for up to 4 days in a sealed container).

Fried rice noodles, recipe by Naama Ran 4 view gallery Fried rice noodles (photo: Sarit Goffen, styling: Anat Leibel)

1. Pour oil for deep frying into a pot or deep skillet and heat over medium-high heat.

2. Prepare about 125 grams of wide rice noodles. Test whether the oil is hot enough by dropping in a small piece of rice noodle. If it puffs up within 1 to 2 seconds, the oil is ready. Separate about a quarter of the noodles and place them in the oil. Wait 1 to 2 seconds, until they puff up, and remove immediately with a slotted spoon to a plate lined with paper towels. Prepare the entire batch this way. Sprinkle the noodles with about 1/2 teaspoon salt, 1 teaspoon pizza seasoning or 1/2 teaspoon sweet paprika and 1/2 teaspoon garlic powder or onion powder. Mix gently and serve (store for up to 3 days in a sealed container).

First published: 07:36, 25.07.24