Mustard Free Cilantro-Lime Plantain Tostones
These crispy, golden tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges are deeply caramelized and shatteringly crisp — a classic double-fry technique that delivers serious texture. The finishing touch is a bright cilantro-lime drizzle spiked with fresh garlic, turmeric, and ginger, which cuts right through the richness and makes every bite feel alive. For anyone navigating condiment restrictions, this drizzle is made entirely from scratch, so there's no need to scan labels or second-guess store-bought sauces. Everything here is straightforward, whole-ingredient cooking that just happens to be completely free of mustard in any form. Serve them straight off the platter with extra lime wedges and watch them vanish.
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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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