Xanthan Gum Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears before you even set the platter down. The two-fry method — first to soften, then to crisp after smashing — gives each tostone that signature shatteringly crunchy edge with a tender, starchy center. What makes this version really sing is the bright ginger-scallion sauce: coconut aminos, fresh lime juice, a hit of turmeric, and fragrant grated ginger come together into something punchy and deeply savory. Many store-bought sauces and seasoning blends sneak in thickeners and stabilizers, so making your own from scratch means you know exactly what's in the bowl. Every ingredient here is naturally free of gums and binders — green plantains, coconut oil, fresh aromatics — so there's nothing to swap or substitute. Finish with a scatter of cilantro and a squeeze of lime, and you've got a dish that feels restaurant-worthy with very little effort.
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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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