Citric Acid Free 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 — gives you that irresistible crunch on the outside while keeping the inside tender and starchy. What really sets this recipe apart is the ginger-scallion sauce: coconut aminos, fresh ginger, turmeric, and a splash of lime juice come together into something bright and deeply savory that you'll want to drizzle on everything. For anyone navigating a citric acid restriction, this recipe is a genuinely satisfying find. Many sauces and marinades rely on processed acidic additives or bottled condiments that sneak citric acid in under the radar, but every ingredient here is whole and straightforward. The coconut aminos bring umami depth without any hidden preservatives, and the lime juice is the only acid in play — fresh-squeezed and easy to verify. Coconut oil handles the frying beautifully, giving the tostones a subtle richness without competing with the sauce. Serve them straight from the pan while the edges are still crackling, with extra sauce pooled underneath and a little fresh cilantro scattered on top.
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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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