Beef Free Ginger-Scallion Green Plantain Tostones
Green plantains fried in coconut oil until shatteringly crisp, then finished with fresh ginger and sliced scallion greens — this is snack food that genuinely earns its place at the table. The double-fry method is the real secret here: a first pass cooks the plantain through, then pressing them flat and returning them to the hot oil creates those deeply golden, lacy edges that make tostones so irresistible. The whole dish is built entirely from plants, so there's no need to swap or substitute anything to keep it free of animal proteins. What really elevates this version is the bright, tangy dipping sauce — apple cider vinegar, coconut aminos, honey, and more ginger whisked together into something you'll want to drizzle on everything. Scattered cilantro at the end adds a fresh, herby lift that pulls the whole plate together. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack straight from the pan, they disappear fast.
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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.
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