Beef Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried until golden, smashed flat, then fried again in coconut oil until the edges turn deeply caramelized and shatteringly crisp — a technique that delivers serious texture without any meat in sight. The real star, though, is the ginger-scallion sauce: a bright, punchy blend of fresh ginger, coconut aminos, lime juice, and a whisper of turmeric that ties everything together with bold, layered flavor. It's naturally free from any animal proteins, so there's zero need to swap or substitute a single thing. Coconut aminos keep the sauce savory and slightly sweet without soy, and the whole dish comes together with pantry staples and fresh aromatics you likely already have on hand. Finish with a scatter of cilantro and a squeeze of lime, and you've got an appetizer or side dish that feels festive enough for a crowd but easy enough for a weeknight.
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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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