Celery Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and punchy with fresh ginger and scallion, these tostones are the kind of snack that disappears the moment they hit the table. Green plantains get fried twice in coconut oil — first to cook through, then to achieve that deeply golden, shatteringly crisp edge that makes tostones so irresistible. The double-fry method is the real secret here, and pressing them flat between rounds ensures every bite has maximum crunch. A bright dipping sauce of apple cider vinegar, coconut aminos, honey, and ginger ties everything together with a tangy-sweet kick that keeps you reaching for more. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, bold flavors. Optional fresh cilantro on top adds a pop of color and herbal freshness if you want to take the presentation up a notch. Serve these straight from the skillet while they're still hot and crackling for the full effect.
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!