Mushroom 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. The double-fry method is the real secret here: a first pass to cook the plantain through, a firm press to flatten each round, then a second fry at higher heat to lock in that deep golden crunch at the edges. Every ingredient in this recipe is completely whole and straightforward, so there's no guesswork about hidden fungi or fermented additives sneaking into your plate. The dipping sauce pulls everything together with apple cider vinegar, coconut aminos, honey, and a hit of grated ginger — bright, tangy, and just a little sweet. It's naturally free of anything derived from fungi, which makes it a genuinely easy win for anyone navigating that restriction without sacrificing bold flavor. Serve them hot and fresh with cilantro scattered on top, and don't be surprised if the dipping sauce is the first thing to run out.
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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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