People in the Netherlands traditionally eat oliebollen at New Year’s Eve, often with powdered sugar.
Oliebollen are deep-fried dough balls, and their name literally means “oil balls.” They may contain ingredients such as raisins, currants, or pieces of apple, and they are commonly served warm or at room temperature with a dusting of icing sugar.
Dutch families often buy them from seasonal oliebollenkramen, or oliebollen stalls, which appear in towns and cities during the winter holiday period. The snack is strongly associated with New Year’s Eve and New Year’s Day, although it can be eaten at other times.
The exact historical origin is debated. Explanations have connected fried dough traditions with older European and Jewish culinary practices, while Dutch folklore also links the food with protection from the winter goddess Perchta. Oliebollen are not the same as flat Dutch pancakes or stroopwafels.