Turkey Free Ginger-Scallion Green Plantain Tostones
These crispy twice-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried in coconut oil until golden, smashed flat, then fried again until the edges turn deeply caramelized and shatteringly crisp — a technique that delivers serious texture without any meat or poultry in sight. The moment they come out of the pan, freshly grated ginger and sliced scallion greens hit the hot surface and bloom instantly, perfuming every bite with bright, aromatic heat. A quick dipping sauce made from apple cider vinegar, coconut aminos, honey, and more ginger ties everything together with a tangy-sweet punch that keeps you reaching back in. Whether you're navigating a table full of guests with different dietary needs or just craving something bold and plant-forward, this recipe delivers without compromise. Optional fresh cilantro on top adds a pop of color and herbal freshness if you want to take the presentation up a notch. Serve them immediately while the edges are still crackling — tostones wait for no one.
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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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