Oliebollen are Dutch New Year's Eve pastries traditionally eaten with powdered sugar.
The name means “oil balls,” referring to the dough being deep-fried in hot oil. Oliebollen are usually made from a yeast-based batter and may contain raisins, currants or chopped apple. They are served warm or at room temperature and commonly dusted with powdered sugar.
In the Netherlands, oliebollen are strongly associated with the period between Christmas and New Year's Day, especially New Year's Eve. Temporary oliebollenkramen, or oliebollen stalls, appear in many towns during the winter season. Families may also make them at home.
Oliebollen are related to other fried dough foods found across Europe, but they are not the same as poffertjes, which are small, fluffy pancakes cooked on a griddle. Dutch households may serve both sweets during the holiday season, but oliebollen remain the classic New Year's pastry.