Wheat 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 satisfying crunch without a single grain of flour or wheat-based ingredient in sight. Green plantains fried in coconut oil get pressed flat and returned to the skillet until the edges turn deeply golden and irresistible. What really elevates this dish is the ginger-scallion sauce spooned right over the top. Coconut aminos stand in beautifully for soy sauce, bringing that savory, slightly sweet depth while keeping everything naturally free of wheat. Fresh lime juice, grated ginger, and a pinch of turmeric round it out into something that tastes way more complex than the short ingredient list suggests. Serve these straight from the skillet with extra lime wedges and a scatter of cilantro, and they work just as well as a crowd-pleasing appetizer as they do a weeknight side. If you've been hunting for a crunchy, saucy bite that doesn't require any label-reading stress, this one is it.
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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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