Pregnancy Friendly Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these tostones are the kind of snack that disappears fast — and for good reason. Green plantains get double-fried in coconut oil until the edges are deeply caramelized and the centers stay tender, giving you that satisfying crunch without any processed or questionable ingredients. The cilantro-lime drizzle brings together fresh lime juice, olive oil, grated garlic, turmeric, and ginger for a topping that's as nourishing as it is vibrant. Turmeric and ginger are both gentle, food-safe additions that fit naturally into a pregnancy-conscious kitchen, and every ingredient here is whole and straightforward — no hidden additives to second-guess. The smash-and-refry technique is easier than it sounds and genuinely fun to pull off, making this a great recipe for when you want something impressive without a lot of fuss. Serve them straight off the platter with extra lime wedges and watch them vanish before they even have a chance to cool down.
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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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