Breastfeeding Friendly Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, these double-fried green plantain rounds are the kind of snack that disappears fast — and for good reason. Coconut oil gives each tostone a beautifully crunchy edge without any of the refined or heavily processed fats that nursing parents often try to avoid. Fresh ginger shows up twice here, both scattered over the hot tostones and stirred into the dipping sauce, making it a real standout ingredient — and ginger has long been celebrated as a go-to herb during the postpartum period. Scallion greens add a mild, bright bite that keeps things feeling fresh rather than heavy. The dipping sauce comes together in seconds with apple cider vinegar, coconut aminos, and a touch of honey for balance — no mystery additives, no preservatives, just clean pantry staples you can feel good about. Everything in this recipe is straightforward and whole-food based, which makes it easy to enjoy without second-guessing what's going into your body while you're feeding someone else. Serve them hot and crispy with cilantro scattered on top for a little extra color and freshness.
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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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