Cicada Chips Recipes

Steps:

• For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside.
• For the chips: Place the sliced potatoes in a large bowl and cover with cold water. Let sit for 3 minutes. Drain well and cover with fresh cold water. Season with the salt and let sit for at least 1 hour or up to overnight at room temperature.
• Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside.
• Drain the chips well and dry very well with paper towels. Working in batches, fry the chips until golden and crispy, about 3 minutes. Remove the fried potatoes to the lined tray and season with a pinch of the cacciatore rub. Transfer to a large bowl. Continue with the remaining chips, seasoning and adding to the bowl as you go.
• Toss the potatoes well to coat and serve.

Steps:

• Heat oil in a pan.
• Find the Adult Cicada they are the ones with red eyes and clear colored wings.You can either find them by following their beautiful screeching sound or just locate any tree.
• Leave them as is no need to tear off wings or legs they add to the crispyness.
• Mix together flour and seasonings.
• Mix together milk and egg.
• First dip cicada into egg then into flour mixture. Then drop into oil. Don't worry they wont try to fly away they are too dumb for that.
• Fry them for no longer the 2 minutes.
• Transfer to paper towels. Then serve immediately.
• I like a little hot pepper on mine but you can also use ketchup for the kids.