Oliebollen are the fried pastries traditionally eaten in the Netherlands during New Year's Eve celebrations.
An oliebol is a round, doughnut-like fritter made from yeast-based dough. The dough commonly contains raisins or currants and is deep-fried in oil before being served with powdered sugar. The plural form, oliebollen, is the name usually used for the festive food.
Dutch families and street vendors particularly associate oliebollen with the winter holiday period. Temporary oliebollenkramen, or oliebollen stalls, appear in towns and cities during the weeks around New Year's Eve. Although versions vary, the pastries are generally eaten warm or at room temperature and may be accompanied by other fried dough treats.
The name literally means “oil balls,” describing the cooking method and shape. Oliebollen are sometimes compared with doughnuts, but they are not identical: their batter is typically spooned into hot oil rather than shaped into a ring. Similar fried pastries are found in neighboring European cuisines, but oliebollen have a strong Dutch New Year's association.