Eggless Ginger-Scallion Plantain Tostones
These crispy, twice-fried plantain rounds are the kind of snack that disappears before they even make it to the table. Green plantains get sliced, fried until just tender, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — a classic technique that needs absolutely nothing egg-based to pull it off. The real star is the bright ginger-scallion sauce spooned over the top: coconut aminos bring a savory depth, fresh lime juice cuts through the richness, and a pinch of turmeric gives the whole thing a warm, golden glow. Coconut oil does the heavy lifting in the pan, lending a subtle richness that pairs beautifully with the bold, zippy sauce. It's a naturally egg-free dish from start to finish, with no substitutions or workarounds required — just clean, punchy ingredients doing exactly what they're supposed to do. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a platter that looks impressive but comes together with surprisingly little fuss. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack, they're the kind of thing people ask you to make again immediately.
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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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