Shellfish Free Ginger-Scallion Green Plantain Tostones
Tostones are one of those snacks that hit every texture note — shatteringly crisp on the outside, tender and starchy within — and this version layers on bold, aromatic flavor with freshly grated ginger and sliced scallion greens scattered right over the hot rounds. The double-fry method in coconut oil is what gives them that deep golden crunch, and pressing them flat between rounds of frying is the move that makes all the difference. A bright dipping sauce of apple cider vinegar, coconut aminos, honey, and more fresh ginger ties everything together with a tangy-sweet kick that keeps you reaching back in. Every single ingredient here is naturally free of shellfish and shellfish derivatives, so there's no label-scanning or cross-contact stress to worry about — just clean, vibrant cooking from start to finish. These are the kind of appetizers that disappear fast, so consider making a double batch before your guests arrive. A scatter of fresh cilantro at the end is optional, but it adds a pop of color and herbal brightness that really rounds out 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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