Fish Free Ginger-Scallion Plantain Tostones
These double-fried plantain rounds deliver that irresistible combination of shatteringly crisp edges and a tender, starchy center that makes tostones so addictive. The real magic here is the ginger-scallion sauce — bright with fresh lime juice, savory from coconut aminos, and warmed through with a touch of turmeric, it pulls the whole dish together in the most unexpected way. Coconut oil is the frying fat of choice, giving each round a subtle richness without weighing things down. The two-fry method is the key to getting that signature crunch: a first fry to cook through, a firm press to flatten, then a second fry to build those deeply golden, lacey edges. Everything on the ingredient list is naturally free of fish and seafood, so there's no need to scrutinize labels or swap anything out — it's just clean, bold cooking from start to finish. Finish with a scatter of fresh cilantro and a squeeze of lime for a little extra brightness, and you've got a snack or side dish that genuinely earns its place at the table.
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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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