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Fried Hormigas Culonas Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Brining Time
30 mins
Total Time
1 hr
Servings: 4
Course: Snacks
Cuisine: Colombian

Ingredients

  • 1 lb hormigas culonas
  • 1/4 cup salt
  • 4 cups water
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Remove the ants’ legs and wings, and clean with water.
  2. Add salt and water in a large bowl. Whisk until salt dissolves completely.
  3. Soak the ants in salted water for about 30 minutes in the refrigerator.
  4. Dry the soaked ants with paper towel.
  5. In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
  6. Deep-fry the ants in small batches about 2-3 minutes until they become crunchy and cooked through.
  7. Remove the cooked ants from the oil and place it on paper towels to drain.
  8. Season with more salt and serve.