Tomato Hornworms


  • 3 T. Olive oil
  • 16 Tomato hornworms
  • 4 Medium green tomatoes, sliced into 1/4 inch rounds
  • Salt and pepper to taste
  • White cornmeal


In a large skillet or WOK, heat the olive oil. Then, throw in the hornworms and lightly fry for about 4 minutes, MAKE SURE not to rupture the cuticles of each insect under high heat (if you’re not careful, this tends to happen). Remove with slotted spoon and set aside. Season tomato rounds with salt and pepper, then generously coat with cornmeal on both sides. Top each round with 2 fried tomato hornworms. Garnish the paired hornworms with a single basil leaf.