Pecan Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears the moment they hit the table. Green plantains get fried until just tender, smashed flat, then returned to the hot coconut oil until the edges turn deep golden and shatteringly crisp — a two-step technique that gives tostones their signature crunch. What really sets this version apart is the bright ginger-scallion sauce spooned over the top: coconut aminos, fresh lime juice, a hint of turmeric, and fragrant grated ginger come together into something punchy, savory, and a little addictive. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scan labels or worry about hidden cross-contact from shared processing facilities. The whole dish leans on pantry-friendly staples and fresh aromatics, making it surprisingly approachable for a weeknight appetizer or a crowd-pleasing party platter. A scatter of fresh cilantro and a squeeze of lime at the end keeps things lively and herbaceous. Whether you're new to cooking plantains or already a fan, this one is worth adding to your regular rotation.
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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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