Mustard Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, these double-fried green plantain tostones are the kind of snack that disappears fast. The plantains are fried twice in coconut oil — first to cook through, then smashed and fried again until the edges turn deeply golden and shatteringly crisp. Fresh ginger and sliced scallion greens get scattered over the hot tostones straight out of the pan, so the heat blooms their flavor instantly. The dipping sauce brings it all together with apple cider vinegar, coconut aminos, honey, and more ginger — tangy, savory, and just a little sweet with zero mustard anywhere in sight. For anyone navigating condiment labels at the store, that sauce is a genuine relief: every ingredient is straightforward and easy to verify. Serve them right away while the edges are still crackling, with a handful of fresh cilantro if you like a little herbal brightness on top.
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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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