Vegetarian 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 satisfying crunch on the outside while keeping the inside tender and starchy in the best way. What really sets this version apart is the bright ginger-scallion sauce: coconut aminos bring a savory depth, fresh lime juice cuts through the richness, and a pinch of turmeric adds a warm, earthy undertone that ties everything together. Coconut oil does the heavy lifting in the pan, lending a subtle sweetness that plays beautifully against the bold sauce. Everything here is naturally plant-based, so there's no need to swap or substitute a single thing — it just works. A scatter of fresh cilantro and a squeeze of lime at the end make it feel like something you'd order at a restaurant, even though it comes together in your own kitchen.
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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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