Pregnancy Friendly Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these tostones are the kind of snack or side dish that feels indulgent without a single ingredient you'd need to second-guess. Green plantains are fried twice in coconut oil until they're shatteringly crisp at the edges and tender in the center — a texture combination that is genuinely hard to resist. The real star is the ginger-scallion sauce spooned over the top, where fresh ginger, coconut aminos, lime juice, and a touch of turmeric come together into something bright, savory, and a little zingy. During pregnancy, it can be tricky to find satisfying, flavor-forward food that skips the ingredients worth avoiding, and this recipe leans entirely on whole, recognizable components with no hidden additives or processed shortcuts. Fresh ginger is a longtime go-to for easing nausea, and turmeric adds a warm, earthy note that makes the sauce feel almost medicinal in the best possible way. A squeeze of lime and a scatter of cilantro at the end pull everything together into a dish that looks impressive on a platter but comes together with straightforward technique. Whether you serve these as an appetizer, a side, or an honest-to-goodness snack straight off the plate, they disappear fast.
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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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