Seed Oil Free Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these double-fried plantain rounds are the kind of snack that disappears fast. The classic tostone technique — fry, smash, fry again — delivers that irresistible crunch without a drop of canola, sunflower, or any other refined seed oil in sight. Coconut oil does all the heavy lifting in the skillet, giving each piece beautifully caramelized edges and a satisfying bite that vegetable oil simply can't match. The ginger-scallion sauce is where things get really exciting: bright lime juice, coconut aminos, fresh ginger, and a pinch of turmeric come together into something punchy and aromatic that you'll want to drizzle on everything. It's a clean, vibrant topping that relies entirely on whole, recognizable ingredients — no mystery oils hiding in a bottled sauce. Finished with fresh cilantro and a squeeze of lime, this is the kind of dish that feels festive enough for a gathering but easy enough for a weeknight craving.
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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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