High Fructose Corn Syrup Free Ginger-Scallion Plantain Tostones
Crispy, golden, and packed with bold flavor, these tostones are the kind of snack that disappears fast. Green plantains are fried twice in coconut oil — first to soften, then smashed flat and fried again until the edges turn deeply caramelized and shatteringly crisp. That double-fry technique is the secret to the texture, and it's completely worth the extra step. The real star is the ginger-scallion sauce spooned over the top. Coconut aminos bring a savory, umami-rich depth without any of the sweeteners or additives that sneak into conventional soy sauce and bottled condiments — making this a genuinely clean, whole-ingredient topping. Fresh lime juice, grated ginger, and a pinch of turmeric round it out into something bright and aromatic. Avoiding high fructose corn syrup in savory cooking is often trickier than it sounds, since it hides in everything from store-bought sauces to flavored oils. Every ingredient here is straightforward and easy to verify, so you can cook with confidence. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a stunning appetizer or side dish that tastes like it came from a restaurant kitchen.
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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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