Oliebollen are the Netherlands' traditional New Year's Eve fried dough treats, often dusted with powdered sugar.
The Dutch name means “oil balls,” referring to dough portions deep-fried in oil. They are commonly made with yeast-based batter and may contain raisins, currants, or apple pieces. Vendors and temporary seasonal stands sell them especially during the winter holiday period.
Oliebollen are associated most strongly with New Year's Eve and New Year's Day, when families and friends share them at home or buy them fresh from street stalls. Their round, fried form is sometimes compared with doughnuts, but they are a distinct Dutch specialty.
They should not be confused with poffertjes, which are small, fluffy buckwheat pancakes cooked in shallow molds. Stroopwafels are also Dutch, but they consist of thin waffle layers joined by syrup rather than fried dough.