Emulsifier Free Ginger-Scallion Plantain Tostones
Crispy, golden, and packed with bold flavor, these double-fried plantain rounds are the kind of snack that disappears fast. The classic tostone technique — fry, smash, fry again — delivers that satisfying crunch without relying on any additives or emulsifiers, just coconut oil and good timing. What really sets this recipe apart is the bright ginger-scallion sauce: coconut aminos, fresh lime juice, grated ginger, and a pinch of turmeric come together into something punchy and aromatic that you'll want to drizzle on everything. Every single ingredient here is whole and straightforward, so there's no need to scrutinize labels for hidden stabilizers or lecithins that sneak into so many store-bought sauces and frying oils. The coconut oil fry gives the plantains a subtly rich base flavor that plays beautifully against the sharp, citrusy sauce. Finish with fresh cilantro and a squeeze of lime, and you've got a platter that looks impressive but comes together with minimal 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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