Fried Hormigas Culonas Recipe
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Fried Hormigas Culonas Recipe
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Hormigas Culonas are large leaf-cutter ants that have been a popular delicacy in Santander, Colombia. These insects are usually female with another name “big-bottomed ants”. Harvested in springtime, hormigas culonas are usually fried or roasted with salt, and then served in small containers or bags.
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Ingredients
- 1 lb hormigas culonas
- 1/4 cup salt
- 4 cups water
- vegetable oil for frying
Instructions
- Remove the ants’ legs and wings, and clean with water.
- Add salt and water in a large bowl. Whisk until salt dissolves completely.
- Soak the ants in salted water for about 30 minutes in the refrigerator.
- Dry the soaked ants with paper towel.
- In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
- Deep-fry the ants in small batches about 2-3 minutes until they become crunchy and cooked through.
- Remove the cooked ants from the oil and place it on paper towels to drain.
- Season with more salt and serve.
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