Mediterranean Diet Friendly Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these double-fried plantain rounds are the kind of snack that disappears fast. The classic tostone technique — fry, smash, fry again — delivers an irresistibly crunchy exterior with a soft, starchy center that holds up beautifully under the bright ginger-scallion sauce. That sauce is where things really get interesting: fresh ginger, lime juice, scallions, and a touch of turmeric come together in a way that feels vibrant and alive, with extra-virgin olive oil tying it all into something cohesive and satisfying. Coconut aminos bring a savory depth without any soy, keeping the ingredient list clean and the flavors balanced. Plant-forward eating doesn't have to mean boring, and this recipe is proof — whole, minimally processed ingredients do all the heavy lifting here. A scatter of fresh cilantro and a squeeze of lime at the end make it feel like something you'd order at a restaurant, not just throw together on a weeknight. Serve it as an appetizer, a side, or honestly just eat it straight off the platter.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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