Food & Cooking Recipes Recipes by Region Southern Recipes Spiced Fried Okra 3.2 (82) Add your rating & review By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on June 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Douglas Friedman Total Time: 40 mins Yield: 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. Ingredients 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 Directions 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. 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). 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. 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. Rate it Print