Okra and Green Tomato Fritters

¼ cup sifted all-purpose flour
¼ cup stone-ground cornmeal (preferably white)
1½ teaspoons salt
½ teaspoon black pepper
4 baby okra (about 2 ounces), stemmed and thinly sliced (1/3 to ½ cup)
1 small green tomato (about 4 ounces), cored and coarsely chopped
4 large scallions, trimmed and coarsely chopped (include some green tops)
2 large eggs, lightly beaten
3 to 4 tablespoons corn oil or 2 tablespoons corn oil and 1 to 2 tablespoons bacon drippings

For extra flavor, substitute 1 to 2 tablespoons bacon drippings for the oil.

Combine the flour, cornmeal, salt, and pepper in a large bowl. Place the okra, green tomato, scallions, and eggs in a 2-quart measure and mix well. Pour the okra mixture into the flour mixture and stir only enough to combine—no matter if a few floury specks show.
Heat 3 tablespoons of the oil in a large, heavy skillet over high heat until ripples appear on the skillet bottom.
Drop the fritter batter from a tablespoon into the hot oil and brown 2 to 3 minutes on a side, adding the remaining oil, if necessary.
Drain the fritters quickly on paper toweling and serve as an accompaniment to baked ham, roast pork, or chicken. Good, too, with chicken, shrimp, or ham salad.