Lactose Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, these double-fried green plantain tostones are the kind of snack that disappears fast. Coconut oil does the heavy lifting here, giving each round a deeply caramelized crust without a drop of butter or dairy in sight — making this naturally safe for anyone managing lactose intolerance. Fresh ginger and sliced scallion greens get scattered over the hot tostones straight out of the pan, so the heat blooms their flavor in the best possible way. The dipping sauce is sharp and savory — apple cider vinegar, coconut aminos, honey, and more ginger — and it comes together in about thirty seconds of whisking. The two-fry method is the real secret: a first fry to cook the plantain through, a press to flatten, then a second fry to lock in that irresistible crunch at the edges. Serve them immediately with cilantro scattered on top if you have it, and don't be surprised when the plate is empty before everyone has even sat down.
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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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