Honey Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears before they even make it to the table. The classic tostone technique — fry, smash, fry again — delivers an irresistibly crunchy exterior with a soft, starchy center that soaks up every drop of sauce. That sauce is where things get really exciting: bright lime juice, fresh ginger, coconut aminos, and a whisper of turmeric come together into something punchy, savory, and deeply aromatic. Coconut aminos keep the whole dish completely free from any sweeteners, including honey, so you get that umami depth without anything to second-guess on the label. Everything here is built from whole, straightforward ingredients — green plantains, coconut oil, fresh aromatics — so there's no need to audit a single thing. A scatter of cilantro and a squeeze of lime over the top right before serving pulls it all together into a dish that feels restaurant-worthy but comes together in one skillet.
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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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