Deep-Fried Tarantula Recipe

Make Thanksgiving unique this year by serving something your guests won’t soon forget…deep-fried tarantulas.
Deep-fried tarantula recipe

Author David George Gordon is no stranger to the bizarre, having written an account of snail sex that the New York Times called “almost breathtaking.” However, his foray into the weird world of bug cuisine is sure to be slimier and more grotesque.

The Eat-A-Bug Cookbook details how to cook and serve numerous insects including crickets, grasshoppers, ants, centipedes and more. But if you really want to make a memorable meal, Gordon’s eight-legged appetizers are the way to go.

All you need is vegetable oil, tempura batter, paprika and two adult tarantulas.

So how exactly does one eat a spider? According to Gordon you should “encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider’s paired fangs, which are tucked away in the head region.”

I’m pretty sure I may have just permanently lost my appetite.

But if that sounds great to you, follow the recipe here: Deep-Fried Tarantula Spider Recipe

Fun fact: Gordon originally tried to procure the world’s largest arachnid, the goliath bird-eating spider for this recipe.

Would you try it? Tell me in the comments below.

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