Looking for a unique treat this spring? Mother Nature has you covered with trillions of cicadas emerging from the ground, ready to be part of your next meal.
Yes, you read that right - you can eat the Brood XIX and Brood XIII cicadas. But how exactly can you do it?
According to Montclair State University Assistant Professor of Anthropology Cortni Borgerson, during a previous cicada emergence, these insects, which only surface every 13 or 17 years, can serve as a valuable food source. In many parts of the world, consuming insects is a common practice.
"These little critters are not just a regular food source, but they are also a more sustainable option compared to other livestock species that require significant amounts of land, water, and feed," Borgerson explained. "By embracing food diversity and including insects and other traditional foods in our diets, we not only reconnect with our cultures and natural surroundings but also take a crucial step towards sustainable living."
How to Prepare Cicadas for Cooking
If you're considering cooking cicadas, there are a few steps you need to follow before you start. Retired chef Jim Warner, former program director of culinary outreach at The Ohio State University Wexner Medical Center, suggests gathering cicadas from wooded areas away from homes. Avoid cicadas from yards and lawns as they may have been exposed to pesticides or other chemicals.
Warner advises that cicadas are most tender just after they molt. He recommends waiting for them to climb a tree and shed their exoskeleton. Once they are out of their shell, blanch them in boiling water for a minute, then freeze them in a zip-lock bag before cooking.
The Forest Preserve District of Will County in Illinois recommends freezing cicadas overnight to humanely kill them. Before cooking, defrost the cicadas and remove their heads and wings.
Cicada enthusiast Borgerson says cooking with them is simple.
"You can incorporate them into any of your favorite dishes," she suggests. "There's no need for peeling or extensive preparation - just pan fry or parboil them, toast them in the oven, and use them as you would any other crustacean."
Exploring the Taste of Cicadas
When it comes to trying new foods, there's always that one comparison: "It tastes like chicken." However, in the case of cicadas, Warner suggests that there's more to their flavor profile than meets the eye.
"They do have a nutty flavor and a nice crunch when sautéed in olive oil with a few seasonings tossed in for good measure. Old Bay seasoning is always a winner," he said. "...But please don't use ranch dressing. After all, they've been waiting 17 years for this big dance, and you shouldn't humiliate them one last time."
For Borgerson, cicadas can be enjoyed on their own or in tacos, where she believes that the toppings can enhance their fresh spring flavors.
Important Cicada Allergy Information
While the idea of trying cicadas may be intriguing, it's crucial to consider potential allergies. Montclair State University points out that the exterior of cicadas is similar to shellfish. Although there isn't substantial evidence linking shellfish allergies to cicada allergies, research in this area is limited.
Delicious Cicada Recipes to Try
Tempura Cicadas (provided by Borgerson for Montclair State University)
Ingredients:
- 15 cicadas
- 1 egg
- 1 1/2 cup of flour
- 2 teaspoons salt
- Cold seltzer
- Oil for frying
While your oil is preheating in a deep pan, use a bowl to combine the flour, salt and egg. Slowly pour the seltzer into the flour bowl and mix until it reaches a pancake batter-like consistency. Place the mixture in the fridge until oil is properly heated, at which point you'll coat each cicada in the batter and then fry until golden brown.
Emergence cookies (courtesy of "Cicada-Licious: Cooking and Enjoying Periodical Cicadas," from Jenna Jadin and the University of Maryland Cicadamaniacs)
Ingredients:
- 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 yields about 60 cookies, start by mixing the shortening with 1 1/2 cups of sugar, chocolate, baking powder and vanilla. Once well combined, gradually stir in flour and nuts and then cover and chill the dough for 1 to 2 hours. While the dough cools, combine 1/3 cup sugar and egg white and brush the egg mixture on top of your cicadas, which should be laid out on wax paper.
Once the dough is chilled, shape pieces into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Put one of the cicadas on top of each cookie and lightly press down. Bake the cookies for 8 to 10 minutes at 375º and transfer to a rack to cool.
Cicada pizza (courtesy David George Gordon via the Associated Press)
Dough ingredients:
- 1 teaspoon active dried yeast
- 1 teaspoon sugar
- 3/4 cup warm water
- 1 tablespoon olive oil
- 2 1/4 cups bread flour
- 1/3 cup cornmeal
Tomato sauce ingredients:
- 2 tablespoons olive oil
- 1 finely chopped onion
- 1 clove 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 to taste
Toppings:
- 1/2 cup grated mozzarella
- 6 marinated artichoke hearts
- 8 sundried tomatoes in oil
- 8 cicadas
- 1 teaspoon red pepper flakes
Start off preparations for this cicada pizza feast by making the dough. You'll need to combine the yeast, sugar and 1/4 cup of warm water. Add that mixture, as well as 1 tablespoon of olive oil and the rest of the water to the flour and cornmeal. Mix the ingredients and knead on a lightly floured board until it appears smooth, which should take about 10 minutes. Place the dough in a greased bowl and cover for about 45 minutes as it rises.
As the dough rises, heat the olive oil for your sauce in a pan and cook the onion and garlic until soft. Stir in the threat of the ingredients, cover and simmer for about half an hour, stirring occasionally.
To prepare your cicada pizza, start by punching down and kneading the dough. Place it in the center of an oiled 12-inch pizza pan and use your knuckles to spread it evenly. Brush the dough with olive oil. Preheat your oven to 425º and begin assembling your pizza. Spread homemade sauce over the dough, sprinkle cheese, and add coarsely chopped sundried tomatoes (without oil) and artichoke hearts. Place the cicadas on top and drizzle some of the sundried tomato oil over the pizza. Bake for 15 to 20 minutes, until the cheese is melted and the crust is golden.
