This is a simple edible mealworm recipe, that’s easy to prepare, surprisingly tasty, and perfect for anyone curious about sustainable protein. Whether you’re new to eating bugs or you have already experienced entomophagy, edible mealworms are a versatile ingredient for making these delicious fritters, perfect as a starter or main course. Edible insects are stepping out of the novelty spotlight and onto the center of the plate. Once seen as a niche trend, they’re now gaining recognition as a serious ingredient in innovative, sustainable cuisine. Whether you’re crafting a light starter or a hearty main course, insects like crickets and mealworms offer a rich source of protein, minerals, and culinary potential. Get some from our edible insect shop to cook delicious entomophagy recipes.

Edible mealworm recipe – tasty curried fritters

Edible mealworms fritters made from thinly sliced onions coated in a spiced gram flour (chickpea flour) batter, then deep-fried until crispy and golden. Serve these with chutney on a bed of fresh salad.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 4 people

Course: Appetizer, Side Dish

Cuisine: Edible insects recipes

Method

Method

 

1. Instructions:

   Prepare the onions: Thinly slice the onions and place them in a large bowl. Add a little salt and let them sit for 5–10 minutes. This helps release moisture.

   Form the mixture: Add gram flour, spices (cumin, coriander, turmeric, chili powder), and chopped chilies and coriander to the onions. Add the mealworms and gradually add a small amount whisked egg. The mixture should be thick and sticky, not too runny—just enough to bind the onions together.

   Heat the oil: Heat the oil in a deep pan or fryer over medium heat. To check if it’s ready, drop a little batter in—if it sizzles and rises, it’s good to go.

   Fry the fritters: Scoop small portions of the mixture (using a spoon or your hands) and gently drop them into the hot oil. Fry in batches to avoid overcrowding.

   Cook until golden: Fry for about 4–6 minutes, turning occasionally, until they’re golden brown and crispy. Remove with a slotted spoon.

   Drain and serve : Place the edible insect fritters on paper towels to drain excess oil. Serve hot with chutney or yogurt sauce.

For more interesting ento-recipes, refer to our edible insect recipes page. Alternatively, check our edible insects how to guide for simple serving suggestions.