Dig a hole in the ground and place a Mason jar with some bait, such as oats, apples, or carrots, in it. Either place some soil around the jar or tip it on its side – the next morning, you should find grasshoppers in the jar. Just place the lid over it and you’ve caught your grasshoppers! If you want ’em alive, poke some holes in the lid. Take a shoot of green willow that’s about three feet long and flick it down lightly on the grasshopper. This should pin it in place. [2] X Research source
Some people also pull the head straight off, which removes the guts (including the stomach). This tends to remove certain kinds of parasites (and could reduce the risk of eating the grasshopper raw, but it’s still better to cook it). You can then insert a stick into the cavity and cook it over a fire.
Freeze your cleaned grasshoppers for an hour or two. Spread them out on a paper towel on a cookie sheet. Preheat your oven to 200°F (93°C) and cook the grasshoppers for 1-2 hours until they’re nice and dry and crunchy. Try to crush them in with a spoon a bit to test their level of crunchiness. It’s up to you – just make sure they don’t get burned in the process. If you like, you can cover them in just a bit of olive oil and season them with salt and pepper to taste.
Melt 1/4 cup of butter in a frying pan. Reduce the heat to medium-low. Sauté 6 cloves of garlic for 4-5 minutes, until golden brown. Add 1 cup cleaned grasshoppers to the pan. Sauté for 10-15 minutes, stirring occasionally.
Sift 3/4 cups of flour, 1 tsp. of baking powder, and 1 tsp. of salt together in a bowl. Add 3/4 cups of milk and beat the mixture until it’s smooth. Slightly beat one egg and add it to the mixture. Take 1 cup of grasshoppers and dip each of them in the egg batter. Make sure that the wings, legs (and the heads, if you like) have been removed. Fry oil in a frying pan. Deep fry the grasshoppers in the pan until they’re crunchy and golden brown. Add salt and serve them.
Make the marinade. To do this, mix together all of the ingredients except for the grasshoppers, the bell pepper, and the onion. Do this in a non-reactive baking dish. Marinate the grasshoppers. Submerge them in the marinade and let them sit there for at least an hour. For best results, you can marinate them overnight. Remove the grasshoppers from the marinade and pat them dry. Make the skewers by placing the grasshoppers, bell pepper, and onion on them in an alternating pattern. Brush your grill lightly with olive oil. Cook each skewer 2–3 inches (5. 1–7. 6 cm) above the fire. Turn them every 2-3 minutes and continue to baste them in olive oil if needed. Cook for about 8-9 minutes, until crunchy and ready to eat.
Marinate the grasshopper in a mixture of lemon and lime juice for at least an hour. Sauté the garlic, serrano chile, and diced onion in a pan filled with oil over medium heat. Remove the garlic, onion, and chile, and sauté the grasshoppers in the remaining juice for around 8-9 minutes, or until they are crunchy and brown. Serve. Squeeze some lemon or lime juice over the grasshoppers and enjoy them on their own or in tortillas or tacos.
