Cinnamon Free Ginger-Scallion Green Plantain Tostones
These crispy twice-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges turn deeply golden and shatteringly crisp — a technique that delivers serious texture without any complicated equipment. Fresh ginger and sliced scallion greens get scattered right over the hot tostones the moment they come out of the pan, so the heat blooms their flavor instantly. The dipping sauce — apple cider vinegar, coconut aminos, honey, and more fresh ginger — is bright, tangy, and just a little sweet, cutting through the richness of the fried plantain perfectly. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely exciting find: bold, layered flavor built entirely from alliums, fresh root ginger, and a punchy vinegar-based sauce, with no spice blends or pre-made condiments that might sneak in unwanted ingredients. A scatter of fresh cilantro at the end is optional but highly recommended if you want that extra pop of green. Serve these immediately while they're still crackling — they wait for no one.
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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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