Fish Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears fast. Green plantains get fried twice in coconut oil — the classic double-fry method — so every piece comes out shatteringly crisp on the outside and tender within. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets spooned right over the top, and a shower of thinly sliced basil adds an herby, aromatic finish that feels genuinely unexpected. The whole thing is built entirely from produce, coconut oil, and pantry staples, so there's no need to scan labels for hidden seafood derivatives or fish-based sauces. Turmeric lends a warm, earthy undertone that plays beautifully against the citrus without overpowering the fresh basil. Serve them straight off the platter with extra lime wedges and watch them vanish before you even sit down.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- ½ cup coconut oil
- ¾ tsp fine sea salt, divided
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ cup fresh basil leaves, thinly sliced
- ¼ tsp ground turmeric
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Peel the plantains by cutting off both ends, scoring the skin lengthwise, and pulling it away. Cut each plantain crosswise into 1-inch rounds.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering and a plantain round sizzles immediately on contact. Add the plantain rounds in a single layer and fry for 3–4 minutes per side, until pale golden and just tender when pierced with a fork. Work in batches if needed to avoid crowding.
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