Free Food Popping Out of the Ground: Try These Cicadas Recipes

Certain areas of the eastern United States are experiencing an inconvenient seasonal event. It recurs roughly every 17 years — or 13 years, depending on the brood in your locale. Yes, we’re referring to cicadas. While these winged insects are typically just a bothersome presence, they have an unexpected use for the adventurous: you can eat cicadas. Before you recoil at the thought of the recipes below, there are a few important safety notes to keep in mind.

Montclair State University assistant professor of anthropology Cortni Borgerson confirms they’re not only edible, but insects are “a more sustainable option than other livestock, which often need substantial land, water and feed.” Yet the U.S. Food and Drug Administration gives a critical advisory: cicadas belong to the same biological class as shrimp and lobsters. So, don’t try one of these cicada recipes if you’re allergic to shellfish.

If cicadas aren’t your preferred kind of free food, we found 17 companies that will give you food and other items (no bugs). See The List Here

A retired chef from Ohio State University’s Wexner Medical Center shares tips for locating and preparing them. OSU’s Jim Warner advises to “find a wooded location away from older dwellings to reduce the risk of potential lead uptake from peeling paint.” He also recommends avoiding manicured lawns where cicadas may have been exposed to pesticides.

Another pointer: “cicadas are most tender right after they come out of their shell,” Warner notes.

“The hard exoskeleton isn’t particularly palatable,” Warner adds. “Observe them climbing a tree and molting their outer shell. When they’re out of the shell, gently take the soft bodies, blanch them in boiling water for one minute, then place them in a zip-top bag and freeze before preparing to cook.”

What to Know Before Trying Cicada Recipes

Intrigued? While you might not be fully persuaded, a few well-made cicada dishes could convert you. There are even whole cookbooks dedicated to cicada cooking, such as “Cicada-licious: Cooking and Enjoying Periodical Cicadas,” authored by Jenna Jadin. Also notable is the University of Maryland’s “Cicadamaniacs,” a group of cicada enthusiasts inspired by their aptly-nicknamed entomology professor, “The Bug Guy.”

“It started partly as a joke and something to occupy me during research,” Jadin told the University of Maryland site, Maryland Today. “But it was also a way of saying, ‘See, they’re not scary…you can go outside, catch them and eat them if you want, because Native Americans have done this historically, and people around the globe eat various insects every day.’”

Jadin, a University of Maryland PhD, says “immature grubs” have the best flavor, though they take more effort to collect—either at night when they emerge or by finding one “climbing any vertical surface.” If that’s too time-consuming, adult females are a protein-rich alternative — “their abdomens are packed with eggs.”

Another kitchen tip: Jadin recommends removing legs and wings before cooking. Catching them is tricky enough — you don’t need to complicate meal prep with extra dismantling.

Cicadas, famed for their loud mating calls, live about a month after emergence. That window runs from late April into early June, depending on region.

Now that you know how to handle these peculiar insects, here are some of the top cicada recipes to try.

1. Crispy Cicada Salad

This dish is inspired by an Indiana cicada-themed gathering prepared by Bloomington caterer Jeremy Chasteen. The tasting lineup included everything from roasted cicadas on skewers to slow-cooked pork tacos with smoked cicadas, per The Indianapolis Star’s Cheryl Jackson. We’ll skip the skewered cicadas, but here’s a crispy cicada salad recipe that might win over even tentative eaters.

Serves 5

Ingredients:

• ¼ cup dry chia seeds
• 1 cup red wine vinegar
• 3 cups neutral cooking oil (chef’s note: we substituted extra-virgin olive oil)
• 2 tbsp. shallot, minced
• 1 tsp. garlic, minced
• 1 tbsp. fresh thyme, minced
• Salt, to taste
• Pepper, to taste
• 1 watermelon radish (or any radish available)
• 15–20 roasted cicadas (do not season prior to roasting)
• 1 tbsp. sugar
• 1 tsp. butter
• 3 cups mixed greens

Directions:

1. Soak the chia seeds in 1 cup water for 24 hours, then combine with the next seven ingredients to whisk a simple vinaigrette.
2. Peel and thinly slice the radish (a mandoline speeds this up) and soak the slices in water for a few hours.
3. In a saucepan over low-to-medium heat, cook the cicadas with sugar, butter and 1 tbsp water. Broil until caramelized, taking care not to burn them.
4. Arrange radish and caramelized cicadas atop the greens, then drizzle with the vinaigrette.

2. Cicada Stir-Fry

This stir-fry is one of several recipes on this list adapted from Jadin’s “Cicada-licious.” This version uses newly-emerged cicadas — consider that part of the experience.

Ingredients:

• 1 onion, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh ginger, minced
• 3/4 cup sliced carrots
• 3/4 cup chopped cauliflower and/or broccoli
• 1 can water chestnuts, drained
• 3/4 cup bean sprouts
• 3/4 cup snow peas
• 40 blanched newly-hatched (teneral) cicadas

Directions:

1. Collect cicadas at night as they emerge from the ground.
2. Blanch them for 1 minute in boiling water. Store in the freezer or use immediately.
3. In a wok or large skillet, heat a couple tablespoons of vegetable oil. Add ingredients in the order listed, moving on when each addition is partially cooked.
4. Serve atop whole-grain rice and season with soy sauce to taste.

Yield: 4 main-course servings

3. Cicada Dumplings

Cicada dumplings offer an unusually creative way to enjoy these insects. This recipe calls for removing wings and precooking the cicadas. The directions are adapted from “Cicada-licious”.

Ingredients:

• 20 Chinese black mushrooms, soaked and stems removed
• 6 egg whites
• 4 oz. cicadas, wings removed and parboiled for 5 minutes
• 1/2 oz. cooked Chinese ham, cut into 1″ long, 1/16″ thick strips
• 1/2 tsp. cornstarch
• 1 tsp. salt
• 3/4 tsp. MSG (optional)
• 2 cups chicken broth

Directions:

1. Finely chop 2 oz. cicadas and 1 oz. fatty pork separately, then combine in a bowl. Add 1/8 tsp salt and 1/4 tsp MSG. Stir until cohesive. Divide into 10 portions for mushroom filling.
2. Drain mushrooms thoroughly. Put them in a bowl with a little broth and steam for 30 minutes. Squeeze out excess liquid. Place on a dish, stems up, sprinkle with cornstarch. Put one portion of cicada filling in the center of a mushroom and cap with another mushroom, black side up, forming a stuffed mushroom pouch. Repeat to make 10 pouches.
3. Chop remaining pork and cicadas separately and mix in a bowl. Add 1/4 tsp salt and 1/2 tsp MSG. Stir until firm. Shape into 20 small cicada-shaped balls. Beat egg whites and grease a pan. Make a thin pancake using one tablespoon egg white. Place a cicada ball in the center and wrap the pancake around it. Pinch to form a head and body. Fry for 30 seconds and remove. Place two ham strips in the head. Repeat until 20 “cicadas” are ready. Arrange mushroom pouches and fried cicadas on a plate and steam for one minute over high heat. Remove and place separately in a tureen. Bring stock to a boil, add remaining salt, and pour slowly into the tureen to serve.

Yield: Serves 4 to 6.

4. Maryland Cicadas

If you’re a fan of Maryland-style seasoning, especially Old Bay, you’ll enjoy this take on Maryland cicadas.

Ingredients:

• 1/2 cup Old Bay Seasoning
• 2 tbsp. salt
• 4 quarts water
• 1 (12 fl oz) can beer (optional)
• 8 red potatoes, quartered
• 2 large sweet onions, cut into wedges
• 2 lb. lean smoked sausage, cut into 2-inch lengths
• 8 ears fresh corn, halved
• 4 lb. large cicadas

Directions:

1. In an 8-quart pot, bring Old Bay, salt, water and beer to a boil. Add potatoes and onions; cook on high for 8 minutes.
2. Add smoked sausage to the pot and cook on high for 5 minutes. Add corn and continue boiling for 7 minutes. Add cicadas and cook for 5 minutes.
3. Drain the liquid. Transfer contents to several large bowls, shallow pails, or mound on a paper-covered picnic table. Sprinkle additional Old Bay if desired.

Yield: 8 servings

5. Chocolate-Covered Cicadas

For those with a sweet tooth, this dessert-style recipe from “Cicada-Licious” is simple and effective.

Ingredients:

• 8 one-ounce squares of good semisweet chocolate
• 30 cicadas

Directions:

1. Roast teneral cicadas (newly hatched) for 15 minutes at 225°F.
2. Melt chocolate in a double boiler over low heat. Dip each insect in the chocolate, place on wax paper and chill until the coating sets.

Yield: 30 cicadas

6. Tempura Cicadas

This tempura cicada preparation, which also calls for teneral cicadas, is provided by Montclair State University. (The following two recipes also use tempura cicadas and originate from Montclair.)

Ingredients:

• 15 teneral cicadas
• 1 egg
• 1.5 cup flour, or your preferred gluten-free flour (we used cassava)
• 2 tsp. salt
• Cold seltzer water
• Oil for frying (coconut oil pairs nicely with cicada and cassava flavors)

Directions:

1. Preheat oil in a Dutch oven or deep skillet.
2. Mix flour, salt and egg.
3. Slowly add seltzer and stir gently until the batter resembles lumpy pancake batter.
4. Keep the batter chilled on ice or on the top shelf until use.
5. When the oil is hot (test with a drop of batter), dip cicadas into the batter and fry until golden. Reserve leftover tempura batter (keep chilled) and save the frying oil for the sushi recipe below.

7. Singing Sushi

If you prefer sushi, use the tempura cicadas for this inventive roll.

Ingredients:

• 6 tempura cicadas
• Cooled seasoned sushi rice
• 1 sheet nori
• 2–3 slices avocado
• 2–3 thin slices cream cheese (buy a block to slice)
• Leftover tempura batter
• Leftover frying oil
• Sriracha cream sauce (1/3 cup plain unsweetened yogurt or mayo + 2 tsp sriracha, or to taste)

Materials:

A sharp sushi knife.

Directions:

1. Reheat your frying oil.
2. Spread cooled sushi rice thinly across the nori sheet.
3. Line tempura cicada, avocado and cream cheese along the bottom edge.
4. Roll tightly.
5. Dip the whole roll into tempura batter and fry until golden brown.
6. Place on paper towels until cool enough to slice with a sharp knife.
7. Slice, plate and drizzle with sriracha cream sauce. Serve warm.

8. Flaming Cicada Fondue

Ingredients:

• Remaining tempura cicadas
• Fresh fruit for dipping
• Bag of chocolate chips
• Water or milk
• 1 shot rum (the alcohol will burn off)

Directions:

1. Gently melt chocolate in a double boiler, adding small amounts of water or milk until it reaches a smooth, dippable consistency.
2. Transfer to a fondue pot and arrange bowls of fruit and cicadas nearby.
3. Pour rum over the chocolate and ignite with a long match or lighter.
4. When the flame subsides, dip cicadas and fruit into the chocolate.

9. Cicada Popcorn

This cicada popcorn is one of the simplest recipes and comes from a YouTuber who demonstrates it in this video.

Ingredients:

• Handfuls of live cicadas (teneral, just emerging)
• Salt
• Egg
• Breadcrumbs
• Pepper
• Paprika
• Cayenne
• Mazola oil and ramp butter blend

Directions:

1. Gather a few handfuls of white, newly-emerged cicadas.
2. Boil for five minutes with a pinch of salt.
3. Immediately rinse in a sieve with cold water.
4. Pat thoroughly dry.
5. Coat in flour.
6. Dip in whisked egg.
7. Coat with a seasoned breadcrumb mix (salt, pepper, paprika, cayenne).
8. Pan-fry in the mazola and ramp butter mix over medium-low heat until browned.
9. Toss until crispy and serve with cocktail sauce.

10. Fried Cicada Chips

From Food.com, this cicada chips recipe has positive reader feedback — one reviewer called it “a tasty, crunchy treat.” You might find yourself agreeing.

Ingredients:

• 30–40 cicadas
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1 cup flour
• 1 egg
• 1 tbsp. milk
• Oil for frying

Directions:

1. Heat oil in a pan.
2. Locate adult cicadas — they have red eyes and clear wings — by sound or by checking trees.
3. Leave wings and legs intact; they add crunch.
4. Combine flour and seasonings.
5. Whisk together egg and milk.
6. Dip each cicada in the egg mixture, then in the flour mix, and place into the hot oil.
7. Fry no longer than two minutes.
8. Drain on paper towels and serve immediately.
9. Sprinkle with hot pepper if you like, or serve with ketchup for kids.

11. Cicada Cookies

We had to finish the cicada recipes roundup with cicada cookies. This final recipe, also from “Cicada-Licious” and referenced by CBS News, is best for the unflinching — you’ll see the cicadas perched atop each cookie. Think of it as an opportunity to try something new.

Emergence Cookies

Yield: 60 cookies

Ingredients:

• 1/2 cup shortening
• 3 eggs
• 1 1/2 cups sugar
• 4 oz. unsweetened chocolate, melted and cooled
• 2 tsp. baking powder
• 2 tsp. vanilla
• 2 cups all-purpose flour
• An additional 1/3 cup sugar
• 1 beaten egg white
• 1/2 cup coarsely chopped nuts (optional)
• About 60 parboiled dry-roasted cicadas (roast only 8 minutes so they retain some moisture)

Directions:

1. In a large bowl, beat shortening with eggs, 1 1/2 cups sugar, cooled chocolate, baking powder and vanilla until blended, scraping the bowl sides as needed.
2. Gradually mix in flour until combined. Stir in nuts if using. Cover and chill for 1–2 hours until dough is manageable.
3. Meanwhile, mix the 1/3 cup sugar with the beaten egg white. Place cicadas on wax paper; brush with the egg-white mixture and set aside.
4. Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Press a cicada onto each ball lightly.
5. Bake at 375°F for 8–10 minutes or until edges are set. Transfer to a rack to cool.

Writer Emily Hart is a contributor to Savinly, frequently covering food and online selling. Her work has appeared in Teen Vogue, Smithsonian Magazine and the Tampa Bay Times.