1 pound uncooked cicadas, remove legs, wings and heads 1/3 cup flour 3/4 tsp. salt 1/2 tsp. black pepper 3 large eggs large eggs 1 1/2 cups seasoned bread crumbs (like Panko) 1 cup vegetable oil (for deep frying)
Instructions:
Beat eggs in a medium bowl until frothy.
Mix flour, salt and pepper in another medium bowl.
Dredge cicadas in flour, shake off excess.
Dip cicadas into eggs, then press cicadas into bread crumbs.
Turn cicadas over and press into bread crumbs again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches.
Heat to 350 degrees F.
Working in batches, add cicadas to hot oil.
Deep-fry until cooked through, about 1 minute.
Using tongs transfer cicadas to paper towels to drain.
2 cups all-purpose flour 2 tbsps. Creole-style seasoning 1 tbsp. garlic powder 1 tbsp. ground cayenne pepper 1 tsp. onion powder 1 tsp. freshly ground black pepper 1 pound large cicadas, remove legs, wings and heads 4 cups oil for frying 4 cloves garlic, minced 2 1/2 tbsps. butter 6 oz. hot pepper sauce 1 tsp. ground cayenne pepper Instructions:
In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper.
Seal the bag and shake a few times to combine the ingredients well.
Rinse the cicadas under cold water and place them in the plastic bag with the flour mixture.
Seal the bag and shake to coat all of the cicadas well with the flour mixture.
Place the coated cicadas on a cookie sheet and place in the refrigerator for 15 to 20 minutes.
Save remaining flour mixture in the bag.
In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside.
In a pot, heat the oil to 375 degrees F (190 degrees C).
Remove cicadas from refrigerator and shake a second time in flour mixture.
Place the cicadas in hot oil and fry about 2 to 3 minutes.
1 pound blanched teneral cicadas 2 tbsps. orange juice 1 tsp. minced garlic 1 tsp. minced fresh ginger root Salt and ground black pepper, to taste 1 tbsp. vegetable oil 1 tbsp. sesame oil 1 tbsp. vegetable oil 1 green bell pepper, diced 1 yellow summer squash, sliced 1 cup chopped broccoli 1/2 cup diced onion 1/2 cup chopped carrot 1 orange, zested 1/4 tsp. cayenne pepper 1 1/2 cups cooked rice for serving Instructions:
Stir cicadas, orange juice, garlic, and ginger together in bowl.
Season with salt and pepper.
Refrigerate 15 minutes.
Heat 1 tbsp. vegetable oil and sesame oil in a wok or large skillet over medium-high heat.
Remove cicadas from the marinade.
Cook and stir in the hot oil about 2 minutes per side.
Transfer cicadas to a plate.
Heat 1 tbsp. vegetable oil with the oil remaining in the wok.
Cook and stir bell pepper, squash, broccoli, onion, carrot, orange zest, and cayenne pepper in the hot oil until the vegetables are tender, about 5 minutes.
Return cicadas to the skillet, stir into the vegetable mixture, and continue cooking 1 minute more.
