Green Tomatoes, Fried
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green tomatoes
|
*
|
| 1 | red |
black pepper
for contrast |
*
|
| ½ | cup |
cream
|
|
| 1 | x |
butter
or oil, for frying |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
green tomatoes
|
*
|
| 1 | red |
black pepper
for contrast |
*
|
| 118 | ml |
cream
|
|
| 1 | x |
butter
or oil, for frying |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Core and cut green tomatoes.
The skin may be a problem depending upon the age of the tomatoes; if necessary, peel the skins.
Melt butter or shortening; fry the tomatoes until they become translucient but not mushy.
Season and add the pepper for colour; add the cream being careful that it does not curdle.
