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1
Bring a pan of salted water to a boil.
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2
Cut each plantain in half, then use a knife to cut a slit lengthways along the ridges of the plantain skin.
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3
Peel off the skin and discard it, using a knife to remove any stubborn pieces, if needed.
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4
Cut each plantain in half again and carefully drop the plantain pieces into the boiling water.
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5
Cover the pan with a lid and cook until the plantains are tender, about 35 minutes.
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6
Drain the cooked plantains and let them cool until theyre no longer releasing steam before adding them to the bowl of a food processor.
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7
Pulse until the plantains are roughly mashed, then add the water.
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8
Process until a ball of dough is formed.
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9
Pinch some of the dough together with your fingers: If it sticks together, its ready to use.
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10
If its a little dry, add a little extra water a teaspoon at a time and process again.
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11
While the plantains are boiling, make the filling.
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12
In a small skillet over medium heat, cook the pancetta until the fat is rendered and it just begins to crisp at the edges.
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13
Remove the pancetta with a slotted spoon and reserve for later.
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14
Reduce the heat a little and add the diced red onion and rosemary to the skillet and cook in the rendered pancetta fat, until the onions are soft, about 10 minutes.
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15
Mix the softened onions with the pancetta and allow to cool slightly.
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16
Divide the dough into 8 equally sized portionsusing a 1/4 cup scoop helps with this!
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17
Squeeze each portion of dough into a ball, then place it in a cupped hand.
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18
Use your other hand to flatten the ball into a round shape.
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19
Spoon a little of the pancetta filling into the middle of the flattened dough.
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20
Curl your hand around to start forming a ball, then pinch the edges of the dough together around the filling.
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21
Gently squeeze and press the filled dough into a round patty shape that is about 2 1/2 inches (6 cm) wide.
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22
Repeat for the remaining dough and filling until you have 8 finished croquettes.
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23
Fill a skillet with enough oil to come halfway up the height of the croquettes.
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24
Heat the oil to 350F and carefully fry the croquettes in batches, flipping once, until each side is crispy and golden-brown, about 3-4 minutes per side.
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25
Transfer the cooked croquettes to a paper towellined plate to soak up any excess oil, then eat immediately!
