Pork Free Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these tostones hit that perfect sweet spot between snack and showstopper side dish. Green plantains get fried twice in coconut oil — first to soften, then smashed flat and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry technique is the secret to the texture, and it genuinely delivers every single time. The real magic comes from the ginger-scallion sauce spooned right over the top: bright lime juice, coconut aminos, fresh ginger, and a whisper of turmeric come together into something punchy and aromatic that clings to every craggy edge. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, clean cooking. A scatter of fresh cilantro and a squeeze of lime at the end keeps things vibrant and fresh. Serve these as an appetizer, a side, or honestly just eat them 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
- 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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