Popcorn Cicadas

NBC Nightly News reminded me tonight that periodic cicadas will soon be on the loose and swarming across much of the country, and in West Virginia in particular.

Time to stock up on olive oil!

It was during the last cicada invasion that Mrs. Film Geek and I began a serious relationship and moved in together. The cicadas were thick in our region. She was horrified, I thought they were sorta cool.

Especially when I read that they can be cooked (in a variety of ways) and eaten.

One Saturday, while the future-Mrs.-Film-Geek was out of the house, I became bored and curious. So, I gathered up a couple dozen cicadas from the trees in front of our apartment and prepared them for deep frying. I pulled off the wings, dipped them in an egg batter, rolled them in seasoned flour and plunked them into a large vat of hot oil.


I was finishing off the last handful when she walked in the front door. I'll never forget the look on her face: it was a combination of horror and disgust, and a look I've seen only once or twice since.

And she married me anyway. Go figure.

While I liked the taste of the cicadas okay, my recipe was pretty basic and kinda bland. Here's one that's a bit more interesting, and probably much tastier.

If you try it, you gotta come back and tell me what you thought!

Cincinnati Cicada Stir Fry

2-4 tablespoons peanut oil
1/2 cup onion, minced
1/2 cup cilantro, finely chopped
1/2 cup fresh ginger root, finely chopped
1 cup sliced carrots
1 cup chopped cauliflower and/or broccoli
1/4 cup water chestnuts, sliced
1/2 cup bean sprouts
1/2 cup snow peas
1 cup blanched cicadas
naturally fermented soy sauce

Heat oil (or lard) in a wok or deep-sided frying pan. Add ingredients in the order listed above. When the most recent addition is partially cooked, add the next group of ingredients. Add soy sauce to taste. Serve over the rice of your choice.