Edible insect starters
An easy edible mealworm recipe
Use edible insects to prepare this delicious fritters, to be served 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 a delicious recipe.
Edible mealworm 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.
Instructions
- 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.