An Incredibly great way to use your cricket flour! These are dangerously delicious, especially with a yummy Thai dipping sauce or hot from the pan! A bright and fresh appetizer or light main dish. The most common kid-response is MORE please!

Servings: 4


¾ cup Gluten-free flour (regular flour is fine too)
¼ cup Cricket flour
1 cup water
1 teaspoon chili paste
½ teaspoon salt
½ cup cooked corn kernels
¼ cup fresh ginger, minced and sautéed for 1 minute
½ cup shallots, minced and sautéed for 1 minute
1 scallion, thinly sliced
3 chives, minced
1 tablespoon fresh cilantro, chopped
¾ cup crickets, chopped (pre-boiled but not roasted)


Mix together flours, water, chili paste and salt until smooth. It should be thick but not too runny or watery. Add the remaining ingredients and combine until mixed – do not over mix.

Heat a large pot with cooking oil. Test for proper heating by taking a drip of batter and dropping it in the pot – if we’re sizzling then we’re ready to go!

Take a spoonful of batter and drop into the oil. Be sure to leave lots of space for them to float around until they are golden brown. Cook for 3-5 minutes.

Transfer to a plate, let cool for a minute and dig in.

These are also a tasty treat with a spicy aioli to heat things up!

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