Fried Soft-Shelled Cicadas
60 Freshly emerged 17 year Cicadas 3 cup Flour Salt and
pepper to season Flour 4 Eggs, beaten 1 cup Corn oil or
slightly salted Butter
The recipe yield is 4 Servings
The best way to prepare them is to dip them, still alive, in
beaten egg, roll them in the seasoned flour and then gently
saute them until they are golden brown.
The seventeen year cicada is considered a delicacy by nearly
every living creature and when emerging, by the millions,
stuff every animal for miles. Birds have trouble getting off
the ground. Foxes waddle. Garter snakes are lumpy. Dogs and
cats curl up and sleep all day. In former times, the Native
Americans found them to be a worthy addition to their diets
when available. The cicadas emerge at night and hang like
snow white Christmas ornaments from the trees. As they dry,
their color darkens to a black with orange decorative
stripes. They are at their finest at night when they just
emerge and are still soft. They make great campfire cooking
fare. For those who are interested, they are kosher!
They have a wonderful rich nutty flavor. Preparing them is
simplicity itself. To find a supply of cicadas, call or
write a local college or university department of
entomology. They can supply information as to which brood
will be emerging in your area or near your area. They may be
able to supply a general map and even specific dates when
the emergence will occur. Here, in Indiana, we will have to
wait until about Memorial Day weekend, 2002 A.D. So you see,
this is not a treat that you can just go out and pick up at
Krogers. It is worth the wait, even if it is just to say
that you have done it! John Hartman Indianapolis, IN 1996
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