Oliebollen are traditional Dutch fried pastries commonly eaten around New Year’s Eve.
The name oliebollen means “oil balls,” referring to dough portions deep-fried in hot oil. They are usually made with flour, yeast, eggs, milk, and sometimes currants or raisins, then served warm and dusted with powdered sugar. Street stalls and temporary seasonal stands commonly sell them during the winter holiday period.
Oliebollen are closely associated with the Netherlands and are also eaten in parts of Belgium. Their round, fried form has led to comparisons with doughnuts, but oliebollen have their own recipe and cultural role. They are especially prominent at New Year celebrations, rather than being an everyday dessert in the same way as many doughnuts.
The singular is oliebol; oliebollen is the plural. That distinction explains why the traditional food’s name may look unfamiliar to English-speaking readers.