Grasshopper Recipes with Real Insects

Insect Preparation: To clean insects, place in a colander or fine mesh strainer, rinse and pat dry. Dry roast in a 300-degree oven until crispy.  They can be ground into flour, cut into pieces or served whole.

Main Dishes
Links to Insects as Food
Shopping for Edible Insects
Garlic Oil Spray for Killing Insects
Books with Insect Recipes

Dry Roasted Grasshoppers
Spread fresh, frozen and cleaned insects on paper towels on a cookie sheet. Bake at 200° for 1-2 hours until desired state
of dryness is reached. Check state of dryness by attempting to crush insect with spoon.  From Orkin

Garlic Butter Fried Grasshoppers
1/4 cup butter
 6 cloves garlic, crushed
 1 cup cleaned insects*

Melt butter in fry pan. Reduce heat. Sauté garlic in butter for 5 minutes. Add insects. Continue sautéing for 10 - 15
minutes, stirring occasionally.  From Orkin

Grasshopper Fritters
from 'Ronald Taylor's "Butterflies in My Stomach"

3/4 cup sifted flour
1 tsp. baking powder
1 tsp. salt
3/4 c milk
1 egg, slightly beaten
1 c grasshoppers
1 pt. heavy cream beaten stiff

Sift flour, baking powder and salt together into a bowl. Slowly add milk and beat until smooth. Add egg and beat well.
Pluck off grasshopper wings and legs, heads optional. Dip insects in egg batter and deep fry. Salt and serve.
from  Amazing Grasshopper Recipes.

Parcht Locusts
This dish was discovered by William Dampier in 1687, while visiting the Bashee Islands (located between the Philippines
and Taiwan). He described it in A New Voyage Round the World:

They had another Dish made of a sort of Locusts, whose Bodies were about an Inch and an half long, and as thick as the
top of one's little Finger; with large thin Wings, and long and small Legs. ... The Natives would go out with small Nets, and
take a Quart at one sweep. When they had enough, they would carry them home, and parch them over the Fire in an
earthen Pan; and then their Wings and Legs would fall off, and their Heads and Backs would turn red like boil'd Shrimps,
being before brownish. Their Bodies being full, would eat very moist, their Heads would crackle in one's Teeth. I did once
eat of this Dish, and liked it well enough.... from Dr. Frog's Recipe Page

Popcorn Crunch
Here's an easy treat to prepare and take to the drive-in movie. The kids will love it.

        1/2 cup butter, melted
        1/2 cup honey
        3 quarts popcorn, popped
        1 cup dry roasted insects, chopped

Blend the butter and honey together in a saucepan and heat gently. Mix the popcorn with the insects and pour the
butter-honey mixture over it. Mix well. Spread on a cookie sheet in a thin layer. Bake at 350° 10 to 15 minutes, or until
crisp. Break into bite-sized pieces.  From Orkin

Silly Willy's Home Brew
Offered by Jo Tuscarora ~ Great-Great-Granddaughter of Orlando Tongue ~...who learned this from some Ol' Gal's
Chase wild bullfrogs for three miles to gather up hops. To them add ten gallons of tan bark, 1/2 pint of shellac, an' one bar
of homemade soap. Boil 36 hours, them strain through an i.w.w. Sock to keep it frum workin'. Add one grasshopper to
each pint to give it a kick. Pour a little into the kitchen sink; if it takes the enamel off, it's ready to bottle.
From Native American Technology and Art

Grasshopper Goulash
20 GRASSHOPPERS  chopped
2 handfuls of moss
6 owlets eyes
3 cups of chicken blood
2 grass snakes innards
3 cups of maggots

Fry the chopped grasshoppers with the owlets eyes and innards from the snakes. Once well cooked add the chicken
blood.  Simmer for 15 mins. Serve on a bed of pan fried maggots and garnish with the finely chopped moss.

A large cup of Witches Tea goes well with this.  Simply soak some elephants toe nails in the blood of 3 frogs for 3 weeks
then strain and bottle!!  Delicious!!!!
from The Young Writer's Club--The Witch's Cookbook

Grasshopper Gumbo

    Ingredients (6 servings):
    1/2 cup lemon juice
    1 tablespoon olive oil
    1 teaspoon honey
    1/2 teaspoon freshly grated ginger 1 tablespoon Dijon mustard
    2 tablespoon minced fresh herbs -- parsley, mint, thyme and/or tarragon.
    12 frozen grasshoppers, katydids, locusts, or other suitably sized Orthoptera, thawed
    1 red pepper, cut into 1 1/2-inch chunks
    1 small yellow onion, cut into 8 wedges

Directions: Mix all ingredients for the marinade in a nonreactive baking dish. Add the Orthoptera, cover, and marinate overnight. When ready to cook, remove the insects from the marinade. Pat them dry, for ease of handling. Assemble each kabob, alternately skewering the insects, tomatoes, and onion wedges to create a visually interesting lineup. Cook the kabobs two or three inches above the fire, turning them every two or three minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on the kind of grill and types of insects used; however, the kabobs should cook for no longer than 8 or 9 minutes. (from Utterly Outrageous Recipes)

Bake (or nuke) eggplant until it is very soft.  Let it cool and spoon out eggplant from its skin.  Add fresh pressed garlic, olive
oil,lemon juice, cilantro/corriander, onions,roasted red peppers (from jar). Chop and add celery (or fresh locusts or
grasshoppers* if you have any) Serve with dental floss**to get those nasty celery pieces from dangling.

When you serve it to your guests, be sure to tell them all about the history of this recipe***. This curiosity will add to
their appetite, and to your "image" as a messy gourmet.

* A word of caution regarding the use of fresh locusts. When you bring Kumba for your friend's potluck dinner,
please remember that the locusts should not be so fresh that they crawl out of the bowl, fly around the house and
eat all of your friend's houseplants. The plants can be replaced, but trying to mend the friendship after that kind of
faux pax can really be a challenge.
**On the side!
***AFTER they take a bite.
from  Messy Gourmet

Locust Stew
Here's another locust recipe, this one developed by American pioneers. It's quoted from Calvin W. Schwabe's
Unmentionable Cuisine (University Press of Virginia, 1979).

Locusts and grasshoppers are prepared for cooking by removing the wings, the small legs, and the distal portion of the hind
legs. Then pull off the head, withdrawing any attached viscera. Boil prepared Rocky Mountain locusts in salted water. Add
assorted cut-up vegetables, butter, salt, and vinegar to the broth and cook until the vegetables are tender. Serve as a thick
soup or over boiled rice as a main dish.
from Dr. Frog's Recipe Page

Oaxaca Enchiladas
About 1000 grasshoppers (the younger the better)
1/2 cup chili sauce
pinch of salt
1 lemon
1 cup guacamole
6 tortillas

Directions: Soak the grasshoppers in clean water for 24 hours. Boil them, then let dry. Fry in a pan with garlic, onion, salt
and lemon. Roll up in tortillas with chili sauce and guacamole. According to the author, "Serves six if you can fund six."
from American Way American Airlines Magazine

Chocolate Covered Grasshoppers
 2 Squares of semisweet chocolate
25 dry-roasted crickets and/or grasshoppers with legs and wings removed.

 Melt chocolate as directed on the box. Dip insects in chocolate place on wax paper and refrigerate. From Orkin

Chocolate Covered Grasshoppers
baker's chocolate
candied crickets

 Melt baker's chocolate in double boiler. Fill molds halfway with chocolate, add grasshoppers, fill rest of the way. A tasty surprise in every one! (from Iowa State Entomology Dept.)

Fruitcake, Desert
1 cup Cricket or Grasshopper Flour
1/4 cup Cherries, Dried, Chopped
1/4 cup Cranberries, Dried, Chopped
1/4 cup Water

This recipe is very traditional amerindian and does not take into account advances in cooking technology -such as yeast. It
is, however, a wonderful nutrition bar packed  with protein, carbohydrates, sugars, and about 2% fat (better than most
granolas). Mix all ingredients together to make a coarse dough. Pull off enough dough to make finger-sized strips and lay
these on a lightly oiled cookie sheet. Bake at 350oF for 20 min or until the outside is deep tan (adjusting for the colour of
the flour) and a toothpick stuck into one comes out clean. Cool and serve as nutrition bars for snacks, hiking, or camping or
store for later use.Var. - Add 1/4 c Rolled Oats and a tad more Water to make this more like a granola bar. Var. -
Substitute other Bug Flours for slightly differing taste.  From Edible Insects

Garlic Oil Sprays
Organic gardeners have long been familiar with the repellent or toxic affect of garlic oil on pests. when it is
combined with mineral oil and pure soap, as it is in the recipe that follows, devised at the Henry Doubleday
Research Association in England, it becomes an effective insecticide. Some studies also suggest that a garlic oil spray has fungicidal properties.

Protection Offered:   Good results, with quick kill, have been noted against aphids, cabbage loopers, earwigs, June bugs, leafhoppers, squash bugs and whiteflies. The spray does not appear to harm adult lady beetles, and some gardeners have found that is doesn’t work against the Colorado potato beetles, grape leaf skeletonizers, grasshoppers, red ants, or sowbugs.

How to Make:  Soak 3 ounces of finely minced garlic cloves in 2 teaspoons of mineral oil for at least 24 hours. Slowly add 1 pint of water that has 1/4 ounce liquid soap or commercial insecticide soap mixed into it. Stir thoroughly and strain into a glass jar for storage. use at a rate of 1 to 2 Tablespoons of mixture to a pint of water. If this is effective, try a more dilute solution in order to use as little as possible.

How to Use:  Spray plants carefully to ensure thorough coverage. To check for possible leaf damage to sensitive ornamentals from the oil and soap in the spray, do a test spray on a few leaves or plants first. If no leaf damage occurs in 2 or 3 days, go ahead and spray more.

Links to Insects as Food - Transcript of online chat with David Gordon author of The Eat-A-Bug Cookbook.
Audubon Institute: Zack Lemanns's Insect Recipes - Small collection of insect recipes created as an introduction to
     an upcoming bug museum.
Audubon Institute links
Bug Bios--article about bug eating by Australian Aborigines.
Bug-eating Page - Various articles and links to using insects as food.
Bugfood I - Offers a variety of recipes and links to satisfy anyone's bug-filled food craving.
Bugfood III: Insect Snacks from Around the World
"Bugging Any Place Wild" An article about actually eating some found bugs. Includes photos. - Culinary demonstrations, classes, events, links and recipes.
CNN--article about eating bugs in China. Includes a video.
CNN--article about eating bugs at the Purdue Bug Bowl. Includes a video.
Contact.--animated gif of a man eating a bug.
Descending the Food Chain - An article in New Times, Broward-Palm Beach, Florida.
Dr. Frog's Recipe Page - Basic information about the history and composition of various insect dishes.
The Eat-A-Bug Cookbook - David G. Gordon shows 33 ways to cook grasshoppers, ants, water bugs, spiders, centipedes, and their kin. Buy, look through reviews, or read about the author.
Eat Bug.Com - Edible Insects, links, info, recipes, more.
"Eating grasshoppers"--1993 Social Inventions Journal
Entomophagy - Information and Links -'s collection of entomophagy sites and links.
Food Insects Newsletter - How-to articles about harvesting and preparing insects.
"Insect Chefs"--pbs healthweek
Insect Recipes - As seen on the Tonight Show with Jay Leno. Recipes, nutrition information, where to buy insects, and the Insect Horror Film Festival.
Insects as Food - Information on: nutrition , where to purchase, and recipes.
Insects as Human Food - Hosted by Ohio State University. Entomologists, farmers and chefs who are promoting edible insects, a foodstuff better known in academic circles as "Microlivestock." Article, recipes, and nutritional information.
Insects as Human Food, HYG-2160-96 - Hosted by Ohio State University. Entomologists, farmers and chefs who are promoting edible insects, a foodstuff better known in academic circles as "Microlivestock." Article, recipes, and nutritional information.
Iowa State Insect Recipes
"Learning the taste of nutritious food pays off in a boost to fitness, even for a grasshopper "-- Science News Online
Mexican Hot...Or Not?--Mexican cooking with chapulines (grasshoppers)
Nature Node Insect Recipes
Regulations for food. How many bugs have you eaten today? U.S. Government
Strange But True Information on Eating Insects - Eating Bugs - Article from Hoods Woods Survival Training Center.
Utterly Outrageous Recipes
Weird Recipe List - Recipes for odd dishes some including insects.
Woodlouse Recipes - Part of a page developed as a resource for Y13 Biology students. Recipes with pictures of each completed dish.
Yahoo! It's Bugaboo

Shopping for Edible Insects
HOTLIX Unique gourmet lollipops and other quality items that offer a delicious surprise inside.
Rainbow Mealworms, Inc. Offers a wide variety of mealworms, crickets and other edible insects.
Books with Insect Recipes
The YTK Survival Guide and Cookbook
Eat-a-Bug Cookbook
Entertaining with Insects Or:  The Original Guide to Insect Cookery, Taylor, Ronald L.,  Salutek Publ. Co.
Beetles Lightly Toasted, Naylor, Phyllis R., Yearling Books, (1989) (ages 9-12).
Chocolate-Covered Ants, Apple Publ. Manes, Stephen, (1993).
Why Not Eat Insects? Holt, Vincent M. E. W. Classey Ltd.,Hampton, Middlesex. 1967 (1885).
Butterflies in My Stomach (or: Insects in Human Nutrition). Taylor, R. L. Woodbridge Press Publishing Company, Santa
Barbara, California. 1975.
Creepy Crawly Cuisine : The Gourmet Guide to Edible Insects; Julieta Ramos-Elorduy, Peter Menzel (Photographer) 1998.
Man Eating Bugs : The Art and Science of Eating Insects; Peter Menzel, Faith D'Aluisio
The Compleat Cockroach : A Comprehensive Guide to the Most Despised (Least Understood) Creature on Earth; David
Bugs for Lunch Margery Facklam, Sylvia Long (Illustrator) / Paperback / Published 1999.