Home | What is Entomophagy? | Recipes | Resources | About Us | Blog | Contact | Terms of Use

Search

Need Bugs?

head to importfood.com

XML Feeds

Recipes

Use the catergories to the right to browse our library of entomophagic recipes and insect preparation tips and tricks.


We want to hear from you!

Our staff will read and post them to this page as time permits. Please be patient after submitting; sooner or later your recipe will be given our attention and hopefully posted. We thank you in advance for your patience and understanding! Click here to send us a recipe!

Mealworm French Fries

Ingredients:
  • 4 U.S. grade No. 1 fresh potatoes (Idaho potatoes)
  • 2 dozen mealworms – boiled but not roasted
  • 1 cup chopped scallions
  • ½ teaspoon smoked salt
Directions:

Cut and slice potatoes into preferred style, i.e. shoestring, etc. Keep the skin on to enhance the homemade appearance and flavor. If you prefer to peel your potatoes, please keep in mind that fries made from peeled potatoes should be chilled after cutting in cold water for 10 minutes to 30 minutes before frying, to ensure maximum crispiness and to prevent them from sticking together while frying.
Deep fry potatoes, mealworms and scallions together for 3 minutes in proper temperature oil. The oil is the proper temperature when the fries don’t sink when dropped in and bubbles remain on top of the oil. Always use clean oil to fry potatoes.

Tips: A little known chef’s secret to prevent the potatoes from darkening is to add citrus acid or vinegar to the water solution. Also in order to avoid water spattering and to reduce fat absorption spin dry potatoes as much as possible before frying. In order to get really crispy and tasty fries, fry them twice.
06:54:44 pm on 08/23/09 in categories: Mealworm Recipes
« Cicada-liciousBanana Worm Bread »