Spiced Fried Okra

spiced fried okra served with lime wedges
Photo: Douglas Friedman
Total Time:
40 mins
4 to 6 Serves

Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an ultra-crisp, long-lasting crunch.


  • 1 teaspoon ground coriander

  • 1 teaspoon ground paprika, plus more for sprinkling

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • Kosher salt and freshly ground pepper

  • ½ cup white-rice flour

  • ¼ cup semolina flour or fine cornmeal

  • 12 ounces okra, trimmed and quartered lengthwise (or halved, if on the small side)

  • Vegetable oil, for frying

  • Lime wedges, for serving


  1. Mix together coriander, paprika, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large bowl, whisk together rice flour, semolina, and all but 1 teaspoon of spice mixture. Add okra; toss to fully coat. Shake excess flour mixture from okra back into bowl, and transfer okra to a plate.

  2. Add enough water to flour mixture in bowl to create a batter about the thickness of honey (you should have about 3/4 cup; you may need to add more water as you go along, as rice flour thickens quickly).

  3. Pour enough oil into a medium heavy pot to come about 1 inch up sides (about 4 cups). Clip a deep-fry thermometer to pot and heat oil over medium to 350°F. Working with a handful at a time, add okra to batter, turning to coat. Using tongs, lift out of batter and carefully add to oil.

  4. Cook, turning once, until golden brown, 1 1/2 to 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet; sprinkle immediately with salt. Place in a 200°F oven to keep warm. When all okra is cooked, sprinkle with some of remaining spice mixture and more paprika. Serve with lime wedges.

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