Yes, you can eat cicadas. Here are 3 recipes to try before they go underground for more than a decade.

You deserve a gift — and this spring, Mother Nature is providing a seemingly endless supply. Trillions of cicadas are emerging from the ground after years of absence, and any one of them could be part of your next meal.

Yes, you can eat the Litter XIX It is Litter XIII cicadas. And that’s how it’s done.

During a different emergence of cicadas in 2021, Montclair State University Assistant Professor of Anthropology Cortni Borgerson said the insects, which only emerge from the ground every 13 to 17 years, could be a valuable food source. In many areas of the world, eating insects is a staple food.

“These small meats are not only a conventional food source, they are also a more sustainable choice than other livestock species, which can 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 cultures and our natural environments, it is also a fundamental step towards sustainable living.”

What is the best way to cook cicadas?

Before cooking, you have to catch it. Retired chef Jim Warner, former director of the culinary outreach program at Ohio State University Wexner Medical Center, said it’s best gather your cicadas for consumption in wooded areas away from homes. It is not advisable to get them from yards and lawns as they may have absorbed pesticides, lawn chemicals or other contaminants.

“Cicadas are more tender when they come out of their shells. The tough exoskeleton is not very tasty,” he said in a post for the university. “Watch them climb a tree and begin to shed their outer shell. When they are out of their shell, gently pick up the soft bodies, blanch them in boiling water for a minute, and then place them in a zip-lock bag. lock and place them in the freezer before preparing them for cooking.”

The Forest Preserve District of Will County, Illinois says to kill cicadas humanely, they should be frozen at least overnight. When you’re ready to prepare them, they say it’s best to thaw them before removing the head and wings.

Borgerson said cooking with them is relatively easy.

“You can add them to any of your favorite dishes,” she said. “They don’t need peeling or extensive preparation, just fry them in the pan or boil and roast them in the oven and then use them as you would any of their crustacean relatives.

What do cicadas taste like?

There always seems to be one person who says that new meat “tastes like chicken.” And in this case, it’s Warner – but he says there’s another flavor that comes out when you bite into it.

“They have a nutty flavor and a nice crunch when sautéed in olive oil with some spices thrown 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 are good to eat alone or in tacos, where she said “you can use the toppings to bring out many of their spring green flavors.”

Cicada allergy alert

While trying a new food or insect can be exciting, it’s important to be careful about allergies. According to Montclair State University, the outside of the body is similar to that of clams. The university said there is no overwhelming evidence showing a link between those with shellfish allergies and those with cicada allergies, but there is also minimal research saying otherwise.

Cicada recipes

Tempura Cicadas (courtesy of Borgerson for Montclair State University)

Ingredients:

• 15 cicadas
• 1 egg
• 1 1/2 cup flour
• 2 teaspoons of salt
• Cold sparkling water
• Frying oil

While the oil is preheating in a deep pan, use a bowl to mix the flour, salt and egg. Slowly pour the sparkling water into the bowl of flour and mix until it reaches the consistency of pancake batter. Place the mixture in the refrigerator until the oil is heated through, at which point you will coat each cicada with the batter and then fry until golden brown.

Emergency cookies (courtesy of “Cicada-Licious: Cooking and Enjoying Periodical Cicadas” by Jenna Jadin and Cicadamaniacs at the University of Maryland)

Ingredients:

• 60 parboiled dry-roasted cicadas
• 1/2 cup vegetable shortening
• 2 cups of wheat 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 of baking powder
• 2 teaspoons vanilla
• (optional) 1/2 cup coarsely chopped walnuts

To make this recipe, which makes about 60 cookies, start by mixing shortening with 1 1/2 cups of sugar, chocolate, baking powder and vanilla. Once well combined, gradually stir in the flour and nuts and cover and refrigerate for 1 to 2 hours. While the dough is cooling, mix 1/3 cup of sugar and egg white and brush the egg mixture over the cicadas, which should be placed on parchment paper.

Once the dough has cooled, shape the pieces into 1-inch balls and place 2 inches apart on ungreased baking sheets. Place one of the cicadas on top of each cookie and press down lightly. Bake the cookies for 8 to 10 minutes at 375º and transfer to a wire rack to cool.

Cicada pizza (Courtesy David George Gordon via Associated Press)

Dough ingredients:

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

Tomato sauce ingredients:

• 2 tablespoons of olive oil
• 1 finely chopped onion
• 1 clove of crushed garlic
• 1 pound peeled tomatoes, cut into 3/4-inch pieces
• 1 tablespoon tomato paste
• 1/2 teaspoon of sugar
• 1/2 teaspoon chopped oregano
• 1/2 teaspoon chopped basil
• Salt and pepper to taste

Coverages:

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

Start preparations for this cicada pizza feast by making the dough. You will need to combine the yeast, sugar, and 1/4 cup of warm water. Add this mixture, as well as 1 tablespoon of olive oil and the remaining water to the flour and cornmeal. Mix the ingredients and knead on a lightly floured board until smooth, which should take about 10 minutes. Place the dough in a greased bowl and cover for about 45 minutes while it rises.

As the dough rises, heat the oil for the sauce in a frying pan and sauté the onion and garlic until soft. Add the threat of ingredients, cover and cook for about half an hour, stirring occasionally.

When the dough is ready, punch and knead it before placing it in the center of an oiled 12-inch pizza pan. Use your knuckles to spread the dough evenly across the pan and brush with olive oil. At this point, preheat the oven to 425º and begin building your pie. Put the homemade sauce on top, sprinkle the cheese and add the coarsely chopped ingredients of sun-dried tomatoes (no oil) and artichoke hearts. Add the cicadas on top and sprinkle the top of the pizza with a little sun-dried tomato oil before baking for 15 to 20 minutes or until the cheese is melted and the crust is golden brown.