Dairy Free Ginger-Scallion Plantain Tostones
Crispy on the outside, tender within, these double-fried plantain rounds deliver serious crunch with a bright, punchy sauce that makes them impossible to put down. The two-fry method — first to soften, then to crisp after smashing — is the classic tostone technique, and it genuinely works every time. Coconut oil gives the edges that deep golden color and a subtle richness without any dairy in sight, so there's no need to swap or substitute a thing. The ginger-scallion sauce is where the magic really happens: coconut aminos bring a savory, umami depth, fresh lime juice cuts through the richness, and a pinch of turmeric adds a warm, earthy note that ties it all together. A handful of cilantro and an extra squeeze of lime at the end keep everything feeling fresh and vibrant. Whether you're serving these as a snack, a starter, or a side, they disappear fast — so consider making a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!