Oliebollen are the fried dough balls traditionally served in the Netherlands on New Year's Eve.
The Dutch name means “oil balls,” reflecting the deep-frying method used to cook the dough. Oliebollen are commonly made with yeast-leavened dough and may contain raisins, currants, or apple pieces. They are usually dusted with powdered sugar before serving and are sold by seasonal stands during the winter holiday period.
The food is associated especially with New Year's Eve and New Year's Day, although variations are available at other times. Their history is connected to older European fried-dough traditions, but the precise origin story is not settled. Oliebollen should not be confused with poffertjes, which are small fluffy pancakes, or stroopwafels, which are thin waffle cookies joined by syrup. The singular form is oliebol, while oliebollen is the plural normally used for a serving or collection.