The Dutch deep-fried dough balls traditionally eaten around New Year’s Eve are called oliebollen.
Oliebollen are made from a yeast-based dough that may contain raisins, currants, or apples. Portions of dough are dropped into hot oil and fried until golden, then usually dusted with powdered sugar. They are sold by temporary seasonal stands and bakeries throughout the Netherlands during the winter holiday period.
The name literally means “oil balls,” describing the cooking method rather than a filling. They are commonly eaten on New Year’s Eve and New Year’s Day, when families and friends share them as part of holiday gatherings.
Oliebollen are sometimes compared with doughnuts, but their batter, shape, and seasonal role are distinctive. A related Belgian preparation is often called smoutebollen. Recipes differ between households, especially over whether fruit, citrus peel, or other ingredients should be added.