Fructose Free Cilantro-Lime Plantain Tostones
Green plantains are one of those quietly brilliant ingredients for anyone navigating fructose sensitivity — starchy, savory, and naturally low in free fructose compared to ripe fruit. These tostones get fried twice in coconut oil, which is what gives them that irresistible shatter-crisp edge and golden color that you just can't fake with a single fry. The smash-and-refry technique is the real secret here: pressing each round flat before the second fry maximizes the surface area that hits the hot oil, so every bite has crunch from edge to center. Once they're out of the skillet, a bright drizzle of fresh cilantro, lime juice, olive oil, garlic, turmeric, and ginger goes over the top — bold, herby, and just a little earthy from the spices. The whole thing comes together with pantry-friendly ingredients and no complicated substitutions, which makes it a genuinely easy win on a restricted diet. Serve them straight off the platter while they're still hot, because tostones wait for no one.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more as needed
- ¾ tsp fine sea salt, divided
For the cilantro-lime drizzle
- ¼ cup fresh cilantro leaves, finely chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, finely grated
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Whisk together the cilantro, lime juice, olive oil, grated garlic, turmeric, and ginger in a small bowl until combined. Set aside.
- 2
Melt the coconut oil in a large skillet over medium-high heat until shimmering and a plantain round sizzles immediately on contact.
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