• 25g flour 
• 25g butter
• 300mL milk
• 1 whole Despaña Traditional Chorizo, minced
• 100g bread crumbs
• 1 whole egg
• 100g flour
• Olive Oil (for frying)

1. Begin by mincing the chorizo, ensuring it's finely chopped.

2. In a large saucepan, melt the butter over medium heat.

3. Add the minced chorizo to the pan and sauté it until it releases its smoky flavors.

4. Gradually add the flour and toast it, creating a roux with the chorizo and butter.

5. While stirring, slowly pour in the milk to create a smooth, creamy mixture. Continue to cook until the dough comes away from the sides of the pan.

6. Transfer the dough to a glass Tupperware container, cover it with plastic film directly on the surface to prevent a skin from forming, and place it in the fridge. Allow the dough to cool completely.

7. Once the dough has cooled and firmed up, shape it into small balls.

8. Prepare three shallow bowls for coating the croquetas: one with flour, one with whisked egg, and one with bread crumbs. Roll each croqueta in this order: flour, egg, and bread crumbs, ensuring they are evenly coated.

9. In a deep pan or deep fryer, heat the olive oil over high heat. Make sure there's enough oil to submerge the croquetas.

10. Carefully fry the croquetas in the hot oil until they turn a beautiful golden brown. This should take just a few minutes. Be cautious while handling hot oil.

11. Remove the croquetas from the oil and drain them on paper towels to remove excess oil.

12. Serve these delightful Chorizo Croquetas as a delicious appetizer or snack.

Buen Provecho!