According to K-State's Michael Smith, department head of entomology, the most popular holiday recipes for insect consumers are the same as traditional holiday foods with added insect ingredients, such as banana bread with mealworms in the batter and chocolate covered ants and grasshoppers. However, Smith said during the holidays, consumers should cook insects that are available throughout the year, such as mealworms, which are small caterpillars that infest dried grains or flours. Crickets are also available throughout the year for consumers who enjoy crispy food. But don't think you can go in your backyard, pick up any insect you see and fry it up for a meal. There are steps in preparing an insect to be cooked.
All steps are applicable to most insects.
First, you freeze the insects in a plastic bag for 24 hours. Second, you blanch the insects in water to get surface contaminants off of them. Third, you take off the head and legs, leaving you with the tubular-shaped body. Then you roast them for about two hours to get as much moisture out of them as possible. This now gives you the opportunity to use individual cooking styles for the seasoned taste of the insect, he said.