MSG Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds hit that perfect sweet-savory note, with shatteringly crunchy edges and a tender center that soaks up every drop of the bright, punchy sauce spooned over the top. The ginger-scallion sauce is the real star here — fresh grated ginger, thinly sliced scallions, coconut aminos, and a squeeze of lime come together into something that tastes complex but takes only minutes to stir together. Coconut aminos do a lot of heavy lifting in this recipe, delivering that deep, savory umami flavor you'd expect from soy sauce without any of the additives that make conventional condiments a concern for people avoiding flavor enhancers. Every single ingredient in this dish is whole and straightforward — green plantains, coconut oil, fresh aromatics, lime — so there's no label-reading anxiety or second-guessing what's actually in your food. The double-fry technique is non-negotiable: the first fry softens the plantain, the smash opens it up, and the second fry turns those rough edges into golden, crackling perfection. A scatter of fresh cilantro and a few lime wedges at the end keep things lively and fresh. This is the kind of recipe that disappears fast at a table, so consider making a double batch.
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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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