Lupin Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, these twice-fried green plantain rounds are the kind of snack that disappears the moment they hit the table. The double-fry method — first to cook through, then to crisp up after smashing — gives you that satisfying crunch at the edges with a tender, starchy center that's genuinely hard to beat. Fresh ginger and sliced scallion greens are scattered right over the hot tostones so the heat blooms their flavor instantly, making every bite fragrant and lively. The dipping sauce pulls it all together with a tangy hit of apple cider vinegar, a touch of sweetness from honey, and the savory depth of coconut aminos. Every single ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based coatings sneaking in — these are fried in pure coconut oil and nothing else. It's a crowd-pleasing appetizer or side dish that works just as well for a casual weeknight as it does for entertaining, and the optional cilantro finish adds a fresh, herby note that ties the whole plate together.
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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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