The Dutch New Year’s Eve fritter traditionally eaten in the Netherlands is called an oliebol, with the plural oliebollen.
Oliebollen are deep-fried balls of yeast-based dough. They commonly contain raisins or currants and are often dusted with powdered sugar before serving. Dutch families buy them from seasonal street stalls or make them at home during the winter holiday period, especially for New Year’s Eve and New Year’s Day.
The name literally means “oil ball,” referring to the cooking method. Their exact historical development is debated, but fried dough traditions in the Low Countries have been connected with older winter and festive foods. The modern oliebol is a distinctive part of Dutch end-of-year food culture rather than an ordinary daily pastry.
Oliebollen are sometimes confused with Belgian smoutebollen or with other European fried doughs. Related pastries can look similar, but the Dutch name specifically refers to this New Year-associated fritter. Filled versions and regional variations exist, so not every oliebol has exactly the same ingredients.