Black Pepper Free Ginger-Scallion Plantain Tostones
Crispy, golden, and layered with bold flavor, these tostones bring serious street-food energy to your kitchen without a single crack of the pepper mill. Green plantains are fried twice in coconut oil — first to soften, then smashed flat and returned to the pan until the edges turn deeply caramelized and shatteringly crisp. That double-fry technique is the real secret, and it's easier than it sounds. The ginger-scallion sauce that goes over the top is bright and punchy, built from fresh ginger, coconut aminos, lime juice, and a pinch of turmeric for warmth and color. It's the kind of sauce you'll want to drizzle on everything else in your fridge. For anyone navigating a pepper-free lifestyle, this recipe is a genuine win — every ingredient is straightforward, and there's no need to scan a label or swap anything out. Finish with fresh cilantro and a squeeze of lime, and you've got a crowd-pleasing appetizer or side that tastes like it took way more effort than it did.
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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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