Mediterranean Diet Friendly Basil Tostones
These crispy twice-fried plantain rounds hit that perfect sweet spot between snack and side dish — golden and crunchy on the outside, tender within, and finished with a bright garlic-lime drizzle that makes them genuinely hard to stop eating. The double-fry method is the real secret here: a first pass to cook the plantain through, then a press and a second fry to lock in that satisfying crunch at the edges. Fresh basil scattered over the top adds an herby lift that feels right at home alongside the citrus and a whisper of turmeric in the pan sauce. Plant-forward eating doesn't have to mean sacrificing texture or bold flavor, and this recipe proves exactly that — every ingredient earns its place. Coconut oil does the heavy lifting in the skillet, and the whole thing comes together with just a handful of fresh, whole-food ingredients that align naturally with a vegetable- and herb-forward way of eating. Serve them straight off the platter with extra lime wedges and watch them disappear before you've even sat down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!