Soy Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears the moment they hit the table. The classic tostone technique — fry, smash, fry again — gives you shatteringly crisp edges and a tender, starchy center that's genuinely hard to stop eating. What makes this version stand out is the bright ginger-scallion sauce spooned right over the top: coconut aminos bring that savory, umami-forward depth you'd expect from a soy-based sauce, but without any soy whatsoever, making it a smart swap for anyone navigating that restriction. Fresh lime juice and a pinch of turmeric round out the sauce with just enough zing and warmth to keep every bite interesting. Coconut oil does the heavy lifting in the fry, adding a subtle richness that pairs beautifully with the bold sauce. A scatter of cilantro and a squeeze of lime at the end pull everything together into something that feels way more impressive than the short ingredient list suggests. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack situation, they're the kind of recipe you'll come back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!