Anti Inflammatory Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these double-fried plantain rounds are the kind of snack that disappears fast. The classic tostone technique — fry, smash, fry again — delivers that satisfying crunch without any grain-based breading or inflammatory seed oils, since coconut oil does all the heavy lifting here. What really sets this recipe apart is the bright ginger-scallion sauce spooned over the top: fresh ginger and ground turmeric are both well-regarded for their anti-inflammatory properties, and coconut aminos keep things soy-free while adding a savory, slightly sweet depth. A squeeze of lime ties everything together with a hit of acidity that makes the whole dish pop. Green plantains are naturally starchy and filling, so these hold their own as a substantial appetizer or a side that actually satisfies. Every ingredient on the list is whole and recognizable — no mystery additives, no inflammatory shortcuts. Finish with fresh cilantro and extra lime wedges and you've got a platter that looks impressive and feels genuinely good to eat.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil
- ½ tsp fine sea salt, plus more to taste
For the ginger-scallion sauce
- 4 scallions, thinly sliced (green and white parts)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
In a small bowl, combine the scallions, grated ginger, coconut aminos, lime juice, olive oil, and turmeric. Stir well and set aside to let the flavors meld while you fry the plantains.
- 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 in a single layer and fry for 3–4 minutes per side, until pale golden and just tender when pierced with a fork. Transfer to a paper-towel-lined plate.
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