Lactose 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 — gives you that irresistible crunch on the outside while keeping the inside soft and starchy. Coconut oil does the heavy lifting in the pan, and because every single ingredient here is naturally free of dairy, there's no swapping or substituting required. The real star is the ginger-scallion sauce: bright lime juice, coconut aminos, and fresh ginger come together into something punchy and aromatic that clings perfectly to every craggy edge. A pinch of turmeric adds a warm, earthy depth that makes the sauce feel a little more special than your average dipping situation. Finish with fresh cilantro and a squeeze of lime, and you've got a plant-forward dish that genuinely 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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