Turkey Free Ginger-Scallion Plantain Tostones
These crispy, twice-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried until golden, smashed flat, then fried again in coconut oil until the edges turn deeply caramelized and shatteringly crisp — a texture that's genuinely hard to beat. The real magic here is the ginger-scallion sauce spooned over the top: bright lime juice, coconut aminos, fresh ginger, and a whisper of turmeric come together into something punchy, aromatic, and a little addictive. Every single ingredient in this recipe is naturally free from poultry of any kind, so there's no label-reading required and no substitutions to stress over. It's a naturally plant-based, whole-ingredient dish that just happens to be completely satisfying on its own. Serve it as an appetizer, a side, or honestly just a snack you eat standing over the stove — no judgment here.
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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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