In the Netherlands, the deep-fried pastry traditionally eaten around New Year's Eve is called oliebollen.
Oliebollen are made from a yeast-based dough that is usually mixed with raisins or currants and then dropped by spoonfuls into hot oil. The resulting round pastries are commonly served warm and dusted with powdered sugar, especially during the Dutch festive season.
The name literally refers to “oil balls,” describing the traditional cooking method rather than a filling. Although they are strongly linked with New Year’s Eve, Dutch vendors and temporary stands often sell them throughout the winter holiday period.
A related pastry, the appelflap, is also popular in the Netherlands and contains apple, but it is not the same thing as an oliebol. Regional and family recipes differ: some versions include candied fruit, apple pieces, or other additions. Their association with turning-of-the-year celebrations makes oliebollen a recognizable Dutch New Year food.