Full of protein, gluten-free, low-fat and low-carb, cicadas were used as a food source by Native Americans and are still eaten by humans in many countries.
Full of protein, gluten-free, low-fat and low-carb, cicadas were used as a food source by Native Americans and are still eaten by humans in many countries.
Swarms of the red-eyed bugs, who are reemerging after 17 years below ground, offer a chance for home cooks to turn the tables and make them into snacks. Gather the cicadas when they’re nymphs, before their body armor hardens and while they are still soft and chewy, like soft shell crab.
This spicy popcorn cicadas recipe turns the Brood X visitors into a crispy snack washingtonpost.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from washingtonpost.com Daily Mail and Mail on Sunday newspapers.
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NEW YORK Cicadas are poised to infest whole swaths of American backyards this summer. Maybe it’s time they invaded your kitchen.
Swarms of the red-eyed bugs, which are reemerging after 17 years below ground, offer a chance for home cooks to turn the tables and make them into snacks.
Full of protein, gluten-free, low-fat and low-carb, cicadas were used as a food source by Native Americans and are still eaten by humans in many countries.
“We really have to get over our dislike of insects, which is really strong and deep-seated in most people in our culture,” said David George Gordon, author of “Eat-a-Bug Cookbook” and known as the Bug Chef.