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The recipe comes from "Jubilee: Recipes from Two Centuries of African American Cooking," in which author Toni Tipton-Martin uses the fried okra as a topping for a bright, lemony salad. I found it was superb enough to stand on its own as an appetizer, side or snack.

For weeks now, I've been the person buying out grocery stores' entire shelves of okra. I...

Fried okra is worth the time and effort you put into it, and this spiced, cornmeal-breaded version is an absolute winner.