The Dutch New Year's Eve fritter traditionally eaten in the Netherlands is called an oliebol, or oliebollen in the plural.
Oliebollen are deep-fried balls of yeast-based dough. Recipes commonly include raisins or currants, and some versions contain pieces of apple. They are usually dusted with powdered sugar and sold by temporary seasonal stands as well as prepared at home. Their round shape and warm, celebratory character make them strongly associated with the turn of the year.
The name literally means “oil ball,” referring to the cooking method. Oliebollen are generally eaten around New Year's Eve and New Year's Day, rather than being an everyday Dutch doughnut. Their history is connected with older European fried-dough traditions, though the modern Dutch form has its own established place in holiday food culture.
An oliebol is not the same as a French beignet or a German Berliner, even though all are fried pastries. Fillings, dough, shape, and regional naming differ among these foods.