Yes, you can eat cicadas. Here are three recipes you should try before you spend a decade underground.

You need a reward. And this spring, Mother Nature offers seemingly endless bounty. Trillions of cicadas are emerging from the ground for the first time in years, and any one of them could become a cicada. part of your next meal.

Yes, you can eat Brood XIX cicadas and Brood XIII cicadas. And this is how to do it.

As another cicada emerges in 2021, Cortni Borgerson, assistant professor of anthropology at Montclair State University, said the insects could be a valuable food source because they only emerge from the ground once every 13 or 17 years. Stated. In many parts of the world, eating insects is a staple food.

“These small meats are not only a mainstream food source, but also a more sustainable option than other types of livestock that require a lot of land, water and feed,” Borgerson said. “Embracing dietary diversity and incorporating insects and other traditional foods into our diets is not only a great way to connect with our culture and natural environment, but also an important step towards sustainable living. There is also.”

What is the best way to cook cicadas?

Before you can cook it, you have to catch it. Jim Warner, a former chef and director of the Culinary Extension Program at The Ohio State University Wexner Medical Center, says it’s best to collect cicadas for consumption in wooded areas away from homes. It is not recommended to obtain them from your garden or lawn, as they may be absorbing pesticides, lawn chemicals, and other contaminants.

“Cicadas are at their softest right after they emerge from their shells. Their hard exoskeleton is not very tasty,” he said in a post to the university. “Watch them climb the tree and begin to molt from their outer shells. Once they’re out of the shell, gently grab their soft bodies, blanch them in boiling water for a minute, place them in a Ziploc bag, and prepare to cook. Please put it in the freezer beforehand.

The Forest Preserve District of Will County, Illinois says that to humanely kill cicadas, they must be frozen at least overnight. When cooking, it’s best to thaw the head and wings before removing them.

Borgerson said cooking with them is relatively easy.

“You can add it to your favorite dishes,” she says. “There’s no need to peel or do any extensive preparation. fry in a frying pan Or parboil it, toast it in the oven and use it like its crustacean relatives. ”

What do cicadas taste like?

There always seems to be at least one person who says the new meat “tastes like chicken.” And in this case, it’s Warner, but he says a different flavor comes out when you bite into it.

“Sautéing them in olive oil and adding a few seasonings for good measure gives them a nutty flavor and a nice crunch. Old Bay seasoning is always a winner,” he said. “…but don’t use ranch dressing. After all, they’ve been waiting 17 years for this big dance, so you shouldn’t humiliate them one last time.”

For Borgerson, cicadas are delicious on their own or in tacos, and “you can use toppings to bring out the full flavor of spring greens.”

Semi-allergy alert

While it can be fun to try new foods and insects, it’s important to be aware of allergies. According to Montclair State University, the outside of its body resembles that of a shellfish. The university said that while there is no overwhelming evidence of a link between people with shellfish allergies and people with semi-allergies, there is also minimal research showing otherwise.

cicada recipe

Cicada Tempura (Courtesy of Borgerson, Montclair State University)

material:

• 15 cicadas
• 1 egg
• 1 1/2 cups flour
• 2 teaspoons salt
• cold seltzer
• oil for frying

While the oil is preheating in a deep saucepan, use a bowl to mix together the flour, salt, and eggs. Slowly pour the seltzer into the flour bowl and mix until the consistency resembles pancake batter. Place the mixture in the refrigerator until the oil is properly heated, at which point coat each semi and fry until golden brown.

advent cookies (Courtesy of “Cicada-Licious: Cooking and Enjoying Periodic Cicadas” by Jenna Jardine and University of Maryland’s Cicadamanics)

material:

• 60 parboiled dry-roasted cicadas
• 1/2 cup shortening
• 2 cups all-purpose flour
• 3 eggs
• 1 beaten egg white
• 1 1/2 cups sugar + additional 1/3 cup
• 4 ounces unsweetened chocolate, melted and cooled
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• (Optional) 1/2 cup coarsely chopped nuts

To make this recipe, which makes about 60 cookies, first mix together the shortening, 1 1/2 cups sugar, chocolate, baking powder, and vanilla. Once well mixed, gradually add the flour and nuts, mix, cover and chill the dough for 1-2 hours. While the dough is cooling, mix together 1/3 cup sugar and egg whites and brush the egg wash over the cicadas placed on wax paper.

Once the dough has cooled, form into 1-inch balls and place on ungreased cookie sheets 2 inches apart. Place one cicada on top of the cookie and press gently. Bake the cookies at 375 degrees for 8 to 10 minutes, then remove to a rack to cool.

Semi-Pizza (Credit: David George Gordon, via Associated Press)

Fabric material:

• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 3/4 cup warm water
• 1 tablespoon olive oil
• 2 1/4 cups strong flour
• 1/3 cup cornmeal

Tomato sauce ingredients:

• 2 tablespoons olive oil
• 1 chopped onion
• 1 clove of crushed garlic
• 1 pound peeled tomatoes, sliced ​​into 3/4-inch chunks
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar
• 1/2 teaspoon chopped oregano
• 1/2 teaspoon chopped basil
• salt and pepper taste

topping:

• 1/2 cup grated mozzarella cheese
• 6 marinated artichoke hearts
• 8 sun-dried tomatoes in oil
• 8 cicadas
• 1 teaspoon red pepper flakes

To prepare for Cicada’s Pizza Festival, start by making the dough. You need to mix yeast, sugar and 1/4 cup of warm water. Add that mixture, 1 tablespoon of olive oil, and the remaining water to the flour and cornmeal. Mix the ingredients and knead on a lightly floured surface until smooth. The journey takes approximately 10 minutes. Place the dough in an oiled bowl, cover and let rise for about 45 minutes.

Once the dough has risen, heat the olive oil for the sauce in a pan and fry the onions and garlic until soft. Mix the ingredients, cover and simmer for about 30 minutes, stirring occasionally.

When the dough is ready, punch out and knead the dough before placing it in the center of a greased 12-inch pizza pan. Use your knuckles to spread the batter evenly across the pan and brush with olive oil. At this point, preheat the oven to 425 degrees and begin making the pie. Spoon some homemade sauce over the top, sprinkle with cheese, add coarsely chopped sun-dried tomatoes (no oil) and artichoke hearts. Top with cicadas, drizzle sun-dried tomato oil over pizza and bake for 15-20 minutes or until cheese is melted and crust is golden brown.