Peel and cube the breadfruit, removing the core. Place in a large pot with salted water and bring to a boil. Cook for 25-30 minutes until fork-tender. Drain thoroughly and let steam dry for 5 minutes.

While breadfruit cooks, finely chop the scallions, garlic, and Scotch bonnet pepper. Remove seeds from pepper if you prefer less heat.

Transfer the cooked breadfruit to a large mixing bowl and mash until mostly smooth with some texture remaining. Allow to cool for 10 minutes.

Add the chopped scallions, garlic, Scotch bonnet pepper, thyme, black pepper, salt, and paprika to the mashed breadfruit. Mix well until evenly combined. Taste and adjust seasonings as needed.

Form the mixture into 16 equal-sized balls, then flatten slightly into patties about 1/2 inch thick. Place on a plate and refrigerate for 15 minutes to firm up.

Heat vegetable oil in a large skillet over medium-high heat. You want about 1/4 inch of oil in the pan.

Working in batches, carefully place the croquettes in the hot oil without crowding. Fry for 3-4 minutes per side until deep golden brown and crispy.

Transfer cooked croquettes to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy with your choice of dipping sauce.