Mushroom 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. Green plantains get sliced, fried until just tender, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — a classic technique that delivers serious texture without any complicated equipment. The real magic here is the bright ginger-scallion sauce spooned over the top: coconut aminos bring a savory depth, fresh lime juice cuts through the richness of the coconut oil, and a pinch of turmeric gives the whole thing a warm, golden glow. Every single ingredient in this recipe is naturally free from fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. It's a genuinely satisfying dish that works as an appetizer, a side, or an honest-to-goodness snack you'll keep coming back to. Finish with fresh cilantro and an extra squeeze of lime, and you've got something that looks and tastes like it came from a really good restaurant.
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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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