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In the coming weeks, Cicada Brood II will invade the D.C. area. Instead of whipping out the bug spray, reach for a frying pan. Cicadas are edible, and possibly even delicious. (Plus, the sizzle of hot oil is far more appealing than the deafening rattle of cicadas’ mating calls.) Nymph cicadas have a chewy texture, while the mature bugs are crunchier, with a nutty flavor. Five local chefs shared their ideas for preparing a cicada snack.
Marjorie Meek-Bradley
Chef, Ripple
Cicadas candied with beer then lightly fried and tossed in a house-made barbecue spice blend and topped with cashews.
Ryan Fichter
Chef, Thunder Burger & Bar
Crispy cicada taco with pan-fried, chili-dusted cicadas and pickled green mango salsa in a corn tortilla. Dessert would be a wasabi dark chocolate-covered cicada.
Scott Drewno
Chef, The Source
Wok-fired cicadas with lots of garlic and chili.
Dan Searing
Mixologist, Room 11
Brood 2 Rickey with Dancing Pines bourbon infused with cicadas (females taste best), lime juice, and soda or sparkling water.
Ed Hardy
Chef, Bistro Vivant
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“The REALLY Po’ Boy” with cicadas drowned in Pabst Blue Ribbon, then beer-battered and fried on a hoagie with lettuce and mayo. Side snack: molasses kettle-corn cicadas.
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