18 Unique Cicada Recipes Adventurous

Are you ready to take your culinary adventures to new heights? Look no further than the humble cicada. These crunchy, protein-packed insects may not be a common ingredient in most kitchens, but they’re certainly a unique and exciting addition to any meal. In this article, we’ll explore 18 creative and delicious recipes that showcase the versatility of cicadas as an ingredient.

From crispy fried cicadas with garlic butter to spicy cicada tacos with fresh salsa, we’ve got you covered with inspiration for your next culinary experiment. Whether you’re a seasoned foodie or just looking to try something new, these innovative recipes are sure to satisfy your taste buds and leave you wanting more.

Crispy Fried Cicadas with Garlic Butter

Experience the unique flavor of cicadas, elevated by a crispy fried exterior and aromatic garlic butter. This recipe is perfect for adventurous foodies looking to try something new.

Ingredients:

– 1 cup cicadas (cleaned and drained)
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced

Instructions:

1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Pour buttermilk into a separate dish.
3. Dip each cicada into the buttermilk, then coat in flour mixture, shaking off excess.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry cicadas in batches until golden brown and crispy, about 2-3 minutes per batch.
6. Remove fried cicadas from oil and place on paper towels to drain.
7. In a small saucepan, melt butter over low heat. Add garlic and stir until fragrant.
8. Serve fried cicadas warm with garlic butter spooned over the top.

Cooking Time: 15-20 minutes

Spicy Cicada Tacos with Fresh Salsa

Experience the unique flavor of cicadas in this bold and zesty taco recipe. A perfect combination of crunchy, spicy, and refreshing, these tacos are sure to delight your taste buds.

Ingredients:

– 1 cup cooked cicadas (see note)
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Fresh Salsa (see below)

Instructions:

1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mix together cooked cicadas, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning the cicada mixture onto a warmed tortilla.

Fresh Salsa:

– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper, to taste

Combine all salsa ingredients in a bowl and adjust seasoning as needed.

Cooking Time: 10-15 minutes

Cicada Stir-Fry with Vegetables

A sweet and savory stir-fry dish that combines the unique flavor of cicadas with a variety of colorful vegetables.

Ingredients:

– 1/2 cup cicadas, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, peeled and grated
– 1 broccoli crown, florets only
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, bell pepper, carrot, and broccoli; stir-fry until vegetables are tender-crisp.
3. Add cicadas and cook for an additional 2-3 minutes, stirring frequently.
4. Add soy sauce and oyster sauce (if using); stir-fry for 1 minute to combine flavors.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions (if desired).
Cooking Time: 10-12 minutes.

Roasted Cicadas with Rosemary and Thyme

This recipe transforms the humble cicada into a flavorful snack, perfect for adventurous eaters. The combination of rosemary and thyme adds a fragrant and herbaceous note to this crispy, roasted treat.

Ingredients:

– 1 cup cicadas
– 2 tbsp olive oil
– 1 tsp dried rosemary
– 1 tsp dried thyme
– Salt, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse the cicadas and pat them dry with paper towels.
3. In a bowl, mix together olive oil, rosemary, thyme, and salt.
4. Add the cicadas to the bowl and toss to coat evenly.
5. Spread the cicadas on a baking sheet lined with parchment paper.
6. Roast for 15-20 minutes or until crispy and golden brown.

Cooking Time: 15-20 minutes

Cicada and Avocado Sushi Rolls

Experience the bold flavors of cicadas and creamy avocado wrapped in tender sushi rice, all in one delicious roll. This innovative recipe combines the natural sweetness of cicadas with the richness of avocado for a truly unforgettable taste.

Ingredients:

– 1 cup cooked sushi rice
– 1/2 cup diced cicada meat (cooked and seasoned)
– 1 ripe avocado, sliced
– 1 sheet of nori seaweed
– Sushi vinegar (optional)

Instructions:

1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together diced cicada meat and a pinch of salt to taste.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a few slices of avocado in the middle of the rice, followed by a small amount of cicada mixture.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with soy sauce and wasabi, if desired.

Cooking Time: 10 minutes (including preparation)

Enjoy this unique fusion of flavors in every bite!

Cicada Protein Bars with Honey and Oats

These no-bake protein bars are a game-changer for anyone looking for a healthy and delicious snack. With the addition of honey and oats, these bars offer a sweet and satisfying treat that’s perfect for post-workout or on-the-go.

Ingredients:

– 1 cup rolled oats
– 1/2 cup creamy peanut butter
– 1/4 cup honey
– 1 scoop vanilla protein powder
– 1/4 cup chopped dried cicada insects (or substitute with other protein-rich ingredients like nuts or seeds)
– Pinch of salt

Instructions:

1. In a large mixing bowl, combine oats, peanut butter, and honey. Mix until well combined.
2. Add the protein powder and chopped cicadas. Mix until a dough forms.
3. Press the dough into a lined or greased 8×8 inch baking dish.
4. Refrigerate for at least 30 minutes to set.
5. Cut into bars and store in an airtight container in the refrigerator for up to 5 days.

Cooking Time: None (no-bake)

Cicada Pasta with Creamy Alfredo Sauce

Elevate your pasta game with this unique combination of cicadas and creamy alfredo sauce, perfect for a special occasion or dinner party.

Ingredients:

– 8 oz. fettuccine
– 1 cup cicada shells (cooked and chopped)
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine according to package instructions until al dente.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Sprinkle flour and whisk to combine; cook for an additional 1-2 minutes.
4. Gradually add heavy cream, whisking continuously until smooth.
5. Stir in Parmesan cheese and chopped cicadas.
6. Toss cooked fettuccine with the creamy alfredo sauce and season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.

Cooking Time: 15-20 minutes

Grilled Cicada Skewers with Chimichurri

A flavorful and exotic twist on traditional skewers, these grilled cicadas are paired with a tangy and herby chimichurri sauce.

Ingredients:

– 1 cup cicadas, cleaned and patted dry
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh oregano, chopped
– 1 lime, juiced
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Thread cicadas onto skewers, leaving a small space between each one.
3. In a small bowl, whisk together olive oil, garlic, parsley, oregano, and lime juice.
4. Brush the chimichurri sauce evenly over the cicadas.
5. Season with salt and pepper to taste.
6. Grill for 2-3 minutes per side, or until slightly charred.
7. Serve immediately.

Cooking Time: 4-6 minutes

Cicada Pizza with Mozzarella and Basil

This unique pizza recipe combines the sweetness of cicadas with the creaminess of mozzarella and freshness of basil, creating a flavor profile that’s both familiar and exotic. Perfect for adventurous eaters!

Ingredients:

– 1 lb pizza dough
– 12-15 cicadas, cleaned and chopped
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Top with cicadas, mozzarella cheese, olive oil, garlic, and basil.
4. Season with salt and pepper to taste.
5. Bake for 12-15 minutes or until crust is golden brown.

Cooking Time: 12-15 minutes

Cicada and Black Bean Enchiladas

This unique recipe combines the nutty flavor of cicadas with the richness of black beans, wrapped in a crispy tortilla and smothered in a tangy enchilada sauce. Perfect for adventurous eaters!

Ingredients:

– 1 cup cooked black beans
– 1/2 cup chopped cicadas
– 8-10 corn tortillas
– 1 can enchilada sauce
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced onions, sour cream, cilantro

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix together black beans, cicadas, and a pinch of salt and pepper.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/4 cup of the bean-cicada mixture onto the center of each tortilla, leaving a small border around the edges.
5. Roll up the tortillas and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas, followed by shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Cicada Spring Rolls with Peanut Dipping Sauce

Experience the unique flavor of cicadas in this Asian-inspired spring roll recipe, paired with a creamy peanut dipping sauce.

Ingredients:

For the spring rolls:

– 1 package of spring roll wrappers
– 1/2 cup of cooked cicadas (see note)
– 1/4 cup of chopped cilantro
– 1/4 cup of grated carrot
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil

For the peanut dipping sauce:

– 1/2 cup of creamy natural peanut butter
– 1/4 cup of soy sauce
– 2 tablespoons of honey
– 1 tablespoon of rice vinegar
– 1/4 teaspoon of red pepper flakes (optional)

Instructions:

1. In a bowl, mix together cicadas, cilantro, carrot, soy sauce, and sesame oil.
2. Lay a spring roll wrapper flat and place about 1 tablespoon of the cicada mixture in the center.
3. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
4. Repeat with remaining wrappers and filling.
5. Cook spring rolls according to package instructions.
6. Mix peanut dipping sauce ingredients together until smooth. Serve chilled or at room temperature.

Cooking Time: 10-12 minutes for cooked spring rolls, 5 minutes to prepare peanut dipping sauce.

Cicada and Quinoa Stuffed Bell Peppers

A flavorful twist on traditional stuffed peppers, this recipe combines the nutty taste of quinoa with the crunchy texture of cicadas.

Ingredients:

– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup cicada pieces (available at some specialty food stores or online)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your choice of additional seasonings, such as cumin, chili powder, or smoked paprika

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, cicada pieces, chopped onion, and minced garlic.
4. Stuff each bell pepper with the quinoa-cicada mixture, dividing it evenly among the four peppers.
5. Drizzle olive oil over the peppers and season with salt, pepper, and any desired additional seasonings.
6. Place the stuffed peppers in a baking dish and bake for 30-40 minutes, or until the peppers are tender.

Cooking Time: 30-40 minutes

Cicada Fritters with Spicy Aioli

Enjoy the rich flavor of cicadas in this crispy fritter recipe, perfectly paired with a spicy aioli dipping sauce.

Ingredients:

– 1 cup cicada pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
– Spicy Aioli (recipe below)

Spicy Aioli:

– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. In a bowl, mix together cicada pieces, flour, cornstarch, panko breadcrumbs, paprika, salt, and pepper.
2. Gradually add water to form a thick batter.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Drop the batter by tablespoonfuls into the oil and fry for 2-3 minutes or until golden brown.
5. Drain on paper towels.
6. Serve hot with Spicy Aioli (mix all ingredients together in a bowl).

Cooking Time: 15-20 minutes

Cicada and Mushroom Risotto

Cicada and Mushroom Risotto: A Unique Twist on a Classic Italian Dish

This recipe combines the earthy flavors of mushrooms with the sweet, nutty taste of cicadas, creating a unique and exciting twist on traditional risotto.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1/2 cup cicada pieces (cooked and rinsed)
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or thyme for garnish

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add the mushrooms and cicadas; cook, stirring occasionally, until they release their moisture and start to brown, about 5 minutes.
4. If using wine, add it and cook until absorbed, stirring frequently, about 2 minutes.
5. Add 1/2 cup of warmed broth to the rice mixture; stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
6. Remove from heat; stir in butter and season with salt and pepper.
7. Serve immediately, garnished with parsley or thyme.

Cooking Time: About 25-30 minutes

Cicada Chili with Kidney Beans

A hearty and flavorful chili recipe that combines the sweetness of cicadas with the comfort of kidney beans.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped cicadas (canned or fresh)
– 1 can diced tomatoes (14.5 oz)
– 1 can red kidney beans (15 oz), drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. Brown the ground beef in a large pot over medium-high heat.
2. Add the diced onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chopped cicadas, chili powder, cumin, salt, and pepper.
5. Add the diced tomatoes, kidney beans, and water. Bring to a simmer.
6. Reduce heat to low and let cook for 30 minutes, stirring occasionally.

Cooking Time: 45 minutes

Cicada and Spinach Stuffed Portobello Mushrooms

This savory dish combines the earthy flavor of portobello mushrooms with the nutty taste of cicadas and the freshness of spinach. A perfect blend of textures and flavors for a unique culinary experience.

Ingredients:

– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup cicada pieces (canned or fresh)
– 2 cups fresh spinach leaves, chopped
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix cicada pieces, spinach, garlic, salt, and pepper.
3. Stuff each mushroom cap with the cicada-spinach mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle Parmesan cheese on top.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.

Cooking Time: 20-25 minutes

Cicada Tempura with Sweet Soy Glaze

A unique fusion of Japanese and American cuisine, cicada tempura is a crispy and savory treat that’s sure to impress. This recipe combines the nutty flavor of cicadas with the sweetness of soy glaze for a truly unforgettable experience.

Ingredients:

– 1 cup cicadas
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Sweet Soy Glaze (see below)
– Sesame seeds and chopped scallions for garnish

Instructions:

1. In a bowl, mix together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water to the mixture until a smooth batter forms.
3. Dip each cicada into the batter, making sure it’s fully coated.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan to 350°F (175°C).
5. Fry the cicadas in batches for 2-3 minutes or until crispy and golden brown.
6. Drain the tempura on paper towels and serve hot with Sweet Soy Glaze.

Sweet Soy Glaze:

– 1/2 cup soy sauce
– 1/4 cup granulated sugar
– 2 tablespoons rice vinegar

Mix all ingredients together in a bowl until well combined. Serve warm over cicada tempura.

Cooking Time: 10-12 minutes

Cicada and Cheese Quesadillas

A unique twist on traditional quesadillas, this recipe combines the savory flavor of cicadas with melted cheese for a delicious and unexpected snack.

Ingredients:

– 4 large tortillas
– 1/2 cup cicada pieces (about 20-25 cicadas)
– 1 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, mix together cicada pieces and shredded cheese.
3. Place one tortilla in the skillet and sprinkle half of the cicada-cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
6. Flip the quesadilla and cook for an additional 1-2 minutes, until the other side is also lightly browned.
7. Repeat with remaining ingredients.

Cooking Time: 4-5 minutes per quesadilla

Summary

Get ready to take your culinary adventure to the next level! This article presents 18 unique cicada recipes that are sure to tantalize your taste buds. From crispy fried cicadas with garlic butter to roasted cicadas with rosemary and thyme, and even cicada sushi rolls and protein bars, there’s something for every adventurous eater. Try your hand at spicy cicada tacos or grilled cicada skewers with chimichurri, or get creative with cicada pasta, pizza, and quesadillas. Whether you’re a seasoned foodie or just looking to try something new, these recipes are sure to satisfy.