23 Easy Snacks From Around The World That Prove Your Snack Game Needs a Passport

Snacking is a universal habit, but the way people snack around the world couldn’t be more different. From savory bites to sweet indulgences, every culture has its own go-to favorites that reflect tradition, creativity, and local flavors. Exploring them is an easy way to break out of your usual routine, turn ordinary moments into something exciting, and give your taste buds a trip abroad without ever leaving home.

Pakoras (India)

Crispy, golden vegetable fritters spiced with turmeric, chili, and coriander. The spices warm you from the inside out, while the batter fries up light and addictive. Sold on street corners across India, but just as easy to fry up at home for a cozy tea-time bite. Just mix sliced veggies with spiced chickpea batter, fry until golden, and serve hot with your choice of dip.

Arepas (Venezuela/Colombia)

Arepas are cornmeal patties grilled until crispy outside and fluffy inside. Once split, they become the perfect pocket for fillings like cheese, shredded beef, or avocado. They’re so hearty they can double as a snack or full dinner, making them incredibly versatile. Grill or pan-fry them, then stuff and enjoy as a customizable comfort food

Onigiri (Japan)

Onigiri are humble rice balls shaped by hand, often wrapped in crisp seaweed and filled with surprise fillings like salmon, tuna, or pickled plum. They’re portable, simple, and endlessly adaptable to taste. In Japan, they’re tucked into lunchboxes, grabbed at convenience stores, or made fresh at home. Just season rice, shape it, tuck in your favorite filling, and wrap it in nori for the ultimate hand-held snack.

Empanadas (Latin America)

Empanadas are golden half-moon pastries stuffed with savory fillings like beef, chicken, or veggies. Whether baked or fried, the flaky shell holds a pocket of steaming, seasoned goodness. They’re the snack that says “grab one, and another, and another”, especially at parties or on the go. Prep them ahead, freeze, and fry or bake when the craving hits.

Socca (France, Nice)

Socca is a thin, rustic chickpea pancake baked until blistered in a hot oven. Nutty, hearty, and naturally gluten-free, it’s street food that tastes both simple and special. Sold in French markets by the slice, eaten warm with nothing but a sprinkle of pepper. At home, whisk chickpea flour, water, and olive oil, pour into a hot pan, and enjoy its crispy edges.

Tamales (Mexico)

Tamales are little bundles of comfort, with corn dough wrapped around savory or sweet fillings and steamed in corn husks. The masa turns fluffy while the husk keeps everything moist and fragrant. They’re as much about tradition as taste, often made together as a family for holidays. Unwrap, steam, and savor them hot with salsa or beans on the side.

Buñuelos (Colombia)

Buñuelos are chewy, cheesy fried dough balls, and some versions hide a gooey caramel (arequipe) surprise inside. Crispy on the outside and melty inside, they strike the perfect sweet-savory balance. They’re especially popular during holidays but crave-worthy year-round. Fry them fresh and serve warm for maximum indulgence.

Dolmas (Middle East & Mediterranean)

Dolmas are grape leaves rolled around herbed rice and sometimes minced meat, creating a savory-tangy bite. They’re fresh yet hearty, with a lemony brightness that cuts through richness. Common on mezze platters, they’re ideal for snacking or sharing at gatherings. Prepare them in advance and serve cold or at room temperature with yogurt sauce.

Pastéis (Brazil)

Paper-thin pastry pockets deep-fried with fillings like cheese, meat, or hearts of palm. They’re light, crunchy, and impossible to eat just one. This finger-licking street food is beloved at fairs and markets in Brazil, usually paired with a cold drink. Fry them hot and enjoy the fillings melting into the crackly shell.

Khachapuri (Georgia)

Khachapuri is Georgia’s iconic cheese bread boat, loaded with gooey cheese and topped with a golden egg. Tear off the crust and dip into the molten center for the ultimate indulgence. It’s rich enough to be a meal but fun enough to share. Gooey, indulgent, and surprisingly easy to make with pizza dough.

Elote (Mexico)

Elote is grilled corn slathered in mayo, chili, lime, and cheese until messy and irresistible. It’s smoky, tangy, creamy, and crunchy all at once. Often sold by street vendors, it’s the kind of snack you need napkins for but never regret. Grill your own corn at home and pile on the toppings generously.

Turon (Philippines)

Turon are crispy spring rolls filled with ripe saba bananas, often paired with jackfruit, then caramelized in sugar as they fry. Sweet, crunchy, and gooey, they’re a beloved merienda staple. Found at street stalls and home kitchens alike, they’re a snack you can eat warm or cooled. Wrap, roll, and fry until caramelized for a golden, candy-like crust.

Okonomiyaki Bites (Japan)

Okonomiyaki bites are mini savory pancakes loaded with cabbage, scallions, and batter. They’re drizzled with mayo and sweet-salty okonomiyaki sauce for maximum flavor. Fun and shareable, they make an excellent party snack or casual dinner. Cook them on a griddle and serve hot, stacked high on a plate.

Arancini (Italy, Sicily)

Arancini are golden-fried rice balls stuffed with mozzarella or ragù, crisp on the outside and molten inside. Each bite is creamy, cheesy comfort with a satisfying crunch. They’re a staple at Sicilian gatherings but beloved worldwide. Make a batch from leftover risotto, fry them up, and serve with marinara.

Frittelle di Zucchine (Italy)

These zucchini fritters fry up crispy on the edges and tender inside, making vegetables taste indulgent. They’re light, savory, and often served with a squeeze of lemon or dollop of sour cream. A summer favorite in Italy, they also work as an appetizer year-round. Just shred zucchini, mix into batter, and fry into golden rounds.

Patatas Bravas (Spain)

Patatas bravas are crispy fried potato cubes topped with spicy tomato sauce and garlicky aioli. The contrast of crunchy potatoes and creamy sauce makes them unforgettable. They’re a tapas bar essential, perfect for sharing with drinks. Fry the potatoes until golden, then drizzle generously with both sauces.

Halloumi Fries (Cyprus/Middle East)

Halloumi fries are strips of salty cheese fried until golden and squeaky, with a satisfying crunch. The cheese holds its shape, making every bite hot, chewy, and irresistible. Served with tangy yogurt or spicy dips, they’re addictive finger food. Fry or air-fry them at home for a snack that disappears in minutes.

Alfajores (Argentina)

Alfajores are delicate sandwich cookies filled with creamy dulce de leche and rolled in coconut or powdered sugar. They’re melt-in-your-mouth tender, with the filling balancing sweetness and richness. Beloved across South America, they’re enjoyed with coffee or gifted in pretty boxes. Bake, fill, and dust them for a treat that feels both simple and luxurious.

Malva Pudding (South Africa)

Malva pudding is a spongy, caramel-flavored cake soaked in cream sauce until irresistibly moist. It’s sweet, buttery, and comforting without being too heavy. Often served warm with custard or ice cream, it’s a favorite Sunday dessert. Bake in a casserole dish and spoon out steaming portions straight from the oven

Lamingtons (Australia)

Lamingtons are sponge cake squares dipped in chocolate and rolled in coconut. Soft, fluffy cake meets rich chocolate coating and the chew of coconut flakes. They’re an Aussie icon, often served at fundraisers and celebrations. Bake, dip, and roll for a simple yet satisfying snack.

Spanakopita (Greece)

Flaky phyllo triangles filled with spinach, feta, and herbs. The result is crispy, cheesy, and savory goodness all at once. It’s equally delicious hot from the oven or cooled down in a picnic basket. Bake a tray and slice into individual servings for an easy snack or lunchbox filler.

Pavlova (New Zealand)

Pavlova is a crisp meringue shell with a marshmallowy center, topped with whipped cream and fresh fruit. Light yet luxurious, it’s the perfect balance of crunchy, soft, sweet, and tart. Created to honor ballerina Anna Pavlova, it’s now a summer favorite in New Zealand. Bake low and slow, then crown with seasonal fruit before serving.