Shellfish 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 — gives you that irresistible crunch on the outside while keeping the inside tender and starchy in the best way. What really sets this recipe apart is the ginger-scallion sauce: bright lime juice, coconut aminos, fresh ginger, and a hint of turmeric come together into something punchy and aromatic that you'll want to drizzle on everything. Coconut aminos stand in beautifully for soy sauce, keeping the whole dish naturally free from common allergen concerns without sacrificing any depth. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels for hidden seafood-derived additives or cross-contact risks that can sneak into store-bought sauces and seasonings. A scatter of fresh cilantro and a squeeze of lime over the top right before serving pulls the whole platter together. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack situation, they're going to be a hit.
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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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