A Tasty Treat of Cicadas!?!

I’ll never forget the summer of ’04. I was working at a small-town diner, and the air was thick with anticipation – not just for summer vacation, but for the Brood X cicadas. The constant hum was unnerving, but the real surprise came when our eccentric head chef, a man named Gus, announced he’d be adding “Cicada Crunchies” to the specials board. I was skeptical, to say the least, but Gus had a knack for turning the bizarre into surprisingly delicious. This recipe, though a bit…out there, reminds me of his adventurous spirit in the kitchen.

Recipe Overview

• Prep Time: 1 hour 10 minutes
• Cook Time: 3 minutes
• Total Time: 1 hour 13 minutes
• Servings: 5 gutsy people
• Dietary Type: Not specified (contains egg & seafood cocktail sauce)

Ingredients

• 5 cicadas, wings and legs removed if shells are hard
• ¼ cup Worcestershire sauce
• 1 egg, lightly beaten
• ¼ cup flour
• ½ cup seasoned dry bread crumbs or ½ cup panko breadcrumbs
• ¼ cup seafood cocktail sauce

Equipment Needed

• Deep fryer or large, heavy-bottomed pot
• Slotted spoon or spider
• Three shallow dishes or bowls for dredging
• Paper towels

Instructions

1. Begin by preparing the cicadas. Ensure they are newly hatched if possible, as their shells will be softer and more palatable. If using older cicadas, remove the wings and legs.

2. In a bowl or resealable bag, marinate the prepared cicadas in Worcestershire sauce for at least 1 hour. This step is crucial for tenderizing the cicadas and infusing them with flavor. Longer marinating times can be used for a more intense flavor, but do not exceed 2 hours.

3. Set up your dredging station. In three separate shallow dishes or bowls, place the flour, the lightly beaten egg, and the seasoned dry bread crumbs (or panko breadcrumbs).

4. Remove the marinated cicadas from the Worcestershire sauce, allowing any excess sauce to drip off.

5. Dredge each cicada first in the flour, ensuring it is evenly coated. Shake off any excess flour.

6. Next, dip the floured cicada into the beaten egg, making sure it is fully submerged. Allow any excess egg to drip off.

7. Finally, coat the egg-dipped cicada in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.

8. Heat your deep fryer or a large, heavy-bottomed pot filled with oil to 350°F (175°C). If using a pot, ensure there is enough oil to fully submerge the cicadas.

9. Carefully lower the breaded cicadas into the hot oil, being careful not to overcrowd the fryer or pot.

10. Fry the cicadas for approximately 3 minutes, or until they are golden brown and crispy. Use a slotted spoon or spider to turn them occasionally for even cooking.

11. Remove the fried cicadas from the oil and place them on a plate lined with paper towels to drain any excess oil.

12. Serve immediately with seafood cocktail sauce for dipping.

Expert Tips & Tricks

• Soft-Shell Advantage: Opt for newly emerged cicadas if possible. Their soft exoskeletons are much more palatable and comparable to soft-shell crabs.
• Flavor Infusion: Experiment with different marinades! Consider adding a dash of hot sauce or a pinch of garlic powder to the Worcestershire sauce for an extra kick.
• Breadcrumb Variety: For a lighter, crispier coating, use panko breadcrumbs. For a richer flavor, use seasoned dry bread crumbs.
• Temperature Control: Maintaining a consistent oil temperature is crucial for achieving a crispy texture. Use a thermometer to monitor the oil temperature and adjust as needed.
• Don’t Overcrowd: Frying in small batches prevents the oil temperature from dropping too quickly, ensuring even cooking and crispiness.

Serving & Storage Suggestions

Serve these crispy cicadas immediately while they are hot and crunchy. Arrange them artfully on a plate, perhaps garnished with a sprig of parsley or a lemon wedge for visual appeal. The seafood cocktail sauce provides a classic accompaniment, but feel free to experiment with other dipping sauces such as aioli or spicy mayo.

Due to the nature of this dish, leftovers are not recommended. However, if you must store them, place them in an airtight container in the refrigerator. Consume within 24 hours. Reheating is best done in an air fryer or oven to restore some crispiness, but be aware that they will not be as good as freshly fried.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	92.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	1.7 g	2%
Saturated Fat	0.5 g	2%
Cholesterol	42.4 mg	14%
Sodium	360 mg	14%
Total Carbohydrate	15.7 g	5%
Dietary Fiber	0.8 g	3%
Sugars	2.2 g	N/A
Protein	3.6 g	7%

Variations & Substitutions

• Gluten-Free Option: Substitute the flour and breadcrumbs with gluten-free alternatives to make this dish suitable for those with gluten sensitivities.
• Spice It Up: Add a pinch of cayenne pepper or chili flakes to the breadcrumbs for a fiery kick.
• Herbal Infusion: Mix finely chopped fresh herbs, such as parsley, thyme, or rosemary, into the breadcrumbs for a more complex flavor profile.
• Dipping Sauce Alternatives: Instead of seafood cocktail sauce, try serving with a homemade aioli, a spicy sriracha mayo, or a tangy sweet and sour sauce.

FAQs (Frequently Asked Questions)

Q: Are cicadas safe to eat?
A: Generally, yes. However, individuals with shellfish allergies should exercise caution, as cicadas are arthropods and may trigger a similar reaction.

Q: Where can I find cicadas?
A: During emergence years, cicadas are abundant in wooded areas. Look for them on trees, shrubs, and the ground.

Q: What do cicadas taste like?
A: The flavor is often described as nutty, shrimp-like, or even asparagus-like, depending on the stage of development.

Q: Can I use frozen cicadas?
A: While fresh is best, you can freeze cicadas for later use. Thaw them completely before marinating and cooking.

Q: How do I know if the cicadas are cooked through?
A: The cicadas are cooked when they are golden brown and crispy. The internal temperature is not critical, but ensuring they are heated through is recommended.

Final Thoughts

Embrace the unexpected! This recipe might seem unconventional, but adventurous cooking is all about expanding our culinary horizons. Whether you’re a seasoned entomophagist or simply curious about trying something new, I encourage you to give these crispy cicadas a try. Don’t hesitate to experiment with flavors and dipping sauces to create a unique culinary experience. Share your thoughts and creations with friends, and remember, cooking is about having fun!