Pregnancy Friendly Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, these double-fried green plantain rounds are the kind of snack that disappears fast. The two-fry method — first to cook through, then to crisp up after pressing — gives you that satisfying crunch without any mystery ingredients or processed additives. Fresh ginger shows up twice, both scattered over the hot tostones and stirred into the dipping sauce, making it a genuinely nourishing choice during pregnancy when real, whole foods matter most. Coconut oil keeps things clean, and the dipping sauce leans on coconut aminos and apple cider vinegar for a tangy, savory hit that feels indulgent without anything to second-guess. Scallion greens add a mild, fresh bite that's gentler than raw onion, which is a small but welcome detail when your palate is running the show. The optional cilantro on top pulls everything together with a pop of color and brightness. Serve these straight from the pan while they're still crackling — they're at their absolute best the moment they hit the plate.
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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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