Mediterranean Diet Friendly Ginger-Scallion Green Plantain Tostones
Green plantains get a serious glow-up here — twice-fried until shatteringly crisp, then showered with fresh ginger and sliced scallion greens while still piping hot. The double-fry method is the secret: a first pass to cook them through, a firm press to flatten, and a second sizzle in coconut oil to lock in those golden, crunchy edges. It's the kind of snack or side dish that disappears fast. The bright dipping sauce — apple cider vinegar, coconut aminos, honey, and more ginger — cuts right through the richness and keeps every bite lively. This recipe leans naturally into a Mediterranean-style way of eating by relying on whole, minimally processed ingredients, healthy plant-based fats, and bold flavor from fresh aromatics rather than anything heavy or refined. Coconut aminos keep the sauce clean and savory without any wheat or additives to worry about. Finish with a scatter of fresh cilantro if you have it, and serve immediately while the tostones are still 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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