Hazelnut Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, 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 those shatteringly crisp edges — and finished with a shower of fresh ginger and sliced scallion greens while still piping hot. The whole setup is built entirely from whole, straightforward ingredients, so there's no need to scan labels or second-guess anything hiding in a sauce packet. A quick dipping sauce made from apple cider vinegar, coconut aminos, honey, and more fresh ginger ties everything together with a bright, tangy kick that balances the richness of the fried plantain perfectly. The double-fry method is the real secret here — that press-and-refry technique is what separates a truly crispy tostonera result from a soft, forgettable one. Optional fresh cilantro on top adds a pop of color and herbal freshness if you want to lean into the presentation. Serve them immediately for maximum crunch, because these are absolutely at their best straight out of the skillet.
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!