Breastfeeding Friendly Ginger-Scallion Plantain Tostones
These crispy, twice-fried plantain rounds hit that perfect sweet-savory note that makes you reach for just one more. The double-fry method — first to soften, then to crisp after smashing — gives you shatteringly golden edges with a tender center that holds up beautifully under the bright ginger-scallion sauce. That sauce is the real star: fresh ginger, scallions, coconut aminos, lime juice, and a pinch of turmeric come together into something punchy and deeply flavorful without any ingredients you'd need to second-guess while nursing. Coconut aminos keep things soy-free, which matters when you're paying attention to what's on your plate, and the whole dish leans on whole, recognizable ingredients from start to finish. Ginger and turmeric are both traditionally celebrated for their soothing, anti-inflammatory properties, making this feel like a genuinely nourishing choice rather than just a snack. A scatter of fresh cilantro and a squeeze of lime at the end lifts everything and makes the platter look as good as it tastes. This is the kind of recipe that works as a shareable appetizer or a satisfying side, and it comes together with very little fuss.
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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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