Fried Soft-Shelled Cicadas

60 Freshly emerged 17 year Cicadas
3 cup Flour
Salt and pepper to season Flour
4 Eggs, beaten
*1 cup Corn oil or slightly salted Butter

The recipe yield is 4 Servings

The best way to prepare them is to dip them, still alive, in beaten egg,

roll them in the seasoned flour and then gently sauté them until they
are
golden brown.

The seventeen year cicada is considered a delicacy by nearly every
living
creature and when emerging, by the millions, stuff every animal for
miles.
Birds have trouble getting off the ground. Foxes waddle. Garter snakes
are
lumpy. Dogs and cats curl up and sleep all day. In former times, the
Native Americans found them to be a worthy addition to their diets when
available. The cicadas emerge at night and hang like snow white
Christmas
ornaments from the trees. As they dry, their color darkens to a black
with
orange decorative stripes. They are at their finest at night when they
just emerge and are still soft. They make great campfire cooking fare.
For
those who are interested, they are kosher!

They have a wonderful rich nutty flavor. Preparing them is simplicity
itself. To find a supply of cicadas, call or write a local college or
university department of entomology. They can supply information as to
which brood will be emerging in your area or near your area. They may be

able to supply a general map and even specific dates when the emergence
will occur. Here, in Indiana, we will have to wait until about Memorial
Day weekend, 2002 A.D. So you see, this is not a treat that you can just

go out and pick up at Krogers. It is worth the wait, even if it is just
to
say that you have done it! John Hartman Indianapolis, IN 1996
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