How to make
If using fresh chorizo, separate the skin and scoop out the insides. If the chorizo is dry, cut it into small pieces and soak it in a little water.
Heat the olive oil and butter over a medium heat and fry the finely chopped onion first, when it's almost done, add the chorizo (strained from the water) and fry it briefly (if it's fresh and the insides you've removed are minced, stir intensively until it becomes crumbly).
Pour the flour all at once and stir vigorously for about a minute or two so that it is toasted and doesn't taste raw, then immediately begin to pour the milk in a thin stream and in parts and until one part has been absorbed by the flour and a smooth mixture, do not add another portion of milk. Once you put everything in, reduce the heat and stir for about 15 minutes. You should get a thick bechamel that separates from the sides of the vessel. Season with salt, white pepper, and nutmeg.
Leave the béchamel mixture to cool, by beating occasionally with a wire whisk, so that it does not form a crust. Once it has cooled, transfer it into a convenient container and cover it with cling film, which should be clinging to the mixture, again to prevent a crust from forming. Refrigerate for about 3 hours minimum to set.
When it's time to fry the croquettes prepare 3 separate plates - with the two beaten eggs for breading, the breadcrumbs and the flour for rolling.
Take a spoonful of the mixture and take it in your hand and close it, in order to give it an oblong shape, which is typical for croquettes. Roll each one first in flour, then in egg and finally in breadcrumbs and with the last rolling, shape them perfectly. Arrange all the croquettes on a wide plate without overlapping them if possible. About 40 pieces are obtained. If you are not going to fry them all at once, freeze the rest and you can prepare them for another occasion.
Fry them in heated oil for a short time, until they have nicely browned on all sides.
Serve them with your choice of sauce or fresh salad.
Enjoy your meal!
