** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. The skin may be a problem depending upon the age of the tomatoes;if necessary, peel the skins.
3. Melt butter or shortening;fry the tomatoes until they become translucent but not mushy.
4. Season and add the pepper for color; add the cream being careful that it does not curdle.
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Dietary Notes:
This recipe is low-fat with 2.5g per serving and low-cholesterol with 7.5mg per serving
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato allergies.