Almond Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, 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 in the middle. Fresh ginger and sliced scallion greens are scattered right over the hot tostones the moment they come out of the pan, which means the heat blooms those aromatics beautifully without any extra work. The dipping sauce pulls everything together with a punchy mix of apple cider vinegar, coconut aminos, honey, and more ginger — tangy, savory, and just a little sweet. Every single ingredient here is naturally free from tree nuts, so there's no label-reading stress or ingredient swapping required; the recipe just works as written. Serve them straight from the pan with fresh cilantro on top and that sauce on the side, and watch them vanish before you even sit 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
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more if needed
- 1 tsp fine sea salt, divided
- 1 tbsp fresh ginger, finely grated
- 4 scallions (green tops only), thinly sliced
For the dipping sauce
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Whisk together the apple cider vinegar, coconut aminos, 1 tsp grated ginger, and honey in a small bowl until the honey dissolves. Set aside.
- 2
Melt the coconut oil in a large skillet over medium heat until shimmering and fluid, about 2 minutes. Working in batches to avoid crowding, add the plantain rounds cut-side down and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate and sprinkle lightly with half the salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!