Hazelnut Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears the moment they hit the table. The two-fry method — first to soften, then to crisp after smashing — gives each tostone shatteringly golden edges and a tender, starchy center that soaks up sauce beautifully. That sauce is the real star: bright lime juice, peppery fresh ginger, savory coconut aminos, and a whisper of turmeric come together into something punchy and aromatic that you'll want to drizzle on everything. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your meal. Coconut oil does the frying work, adding a subtle richness without any of the cross-contact concerns that can come with shared fryer oils in restaurant or packaged versions. Optional cilantro and lime wedges at the end let you dial up the freshness to your liking. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack emergency solution, they deliver serious flavor with a completely clean ingredient list.
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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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