High Fructose Corn Syrup Free Ginger-Scallion Green Plantain Tostones
Green plantains fried in coconut oil until shatteringly crisp, then scattered with fresh ginger and sliced scallion greens — this is the kind of snack that disappears before it even makes it to the table. Tostones are a beloved Caribbean staple, and this version leans into bold, clean flavors without a single processed sweetener in sight. That matters more than you might think, because so many store-bought sauces and seasoning blends sneak in corn syrup or high-fructose additives that have no business being there. Here, the dipping sauce is built from apple cider vinegar, coconut aminos, fresh ginger, and a touch of honey — real ingredients you can actually pronounce. The double-fry method is what gives tostones their signature crunch: a first fry to cook through, a firm press to flatten, then back into the hot oil for those deeply golden, crispy edges. Coconut aminos stand in beautifully for soy sauce and bring a subtle savory depth without any of the usual label-reading stress. Finish with fresh cilantro if you like a little brightness, and serve immediately while everything is still hot and 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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