Black Pepper Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and punchy with fresh ginger and scallion, these tostones are the kind of snack that disappears from the plate before you've even sat down. Green plantains get double-fried in coconut oil until the edges are deeply caramelized and the centers stay tender — that two-step fry is what gives tostones their signature shatter. The moment they come out of the pan, warm grated ginger and sliced scallion greens go straight on top so the heat blooms their flavor instantly. A quick dipping sauce of apple cider vinegar, coconut aminos, honey, and more fresh ginger keeps things bright and tangy without any heat from black pepper or other spices that can sneak into store-bought condiments. Every single component here is naturally free of pepper in any form, so there's no label-reading anxiety — just clean, vibrant ingredients doing all the work. Finish with a scatter of fresh cilantro if you like a little herbal lift, and serve immediately while the edges are still crackling.
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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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