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Chirrites (fried cicadas): recipe illustration
Appetizers & nibbles

Chirrites (fried cicadas)

Fried cicadas, collected in rural areas during the rainy season, eaten crispy and salted like chips. Traditionally enjoyed as a snack in Costa Rican countryside, they have a light taste of hazelnut and shrimp.

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Ingredients

Ingredients

Enrobage

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the cicadas in cold water, remove the wings and legs, then drain them thoroughly on a clean cloth.
  2. In a bowl, mix the flour with the salt, paprika and a pinch of cayenne pepper.
  3. Dip the cicadas in the beaten egg, then coat them lightly in the flour mixture.
  4. Heat the oil to 175 °C in a deep saucepan.
  5. Drop the cicadas in small handfuls and fry for 2 to 3 minutes, until golden and crispy.
  6. Drain on kitchen paper, season lightly with salt and squeeze over lime juice before serving.

Variations and tips

Without frying. Dry-roast them in a hot pan for 3 to 4 minutes, stirring, then season with salt and lime.

With what you can find. Cicadas are hard to find; you can replace them with peeled prawns, keeping the same coating and frying method.

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Original Ecomely recipe.