Oliebollen are traditional Dutch New Year’s Eve fritters made from a yeast-based dough and often containing raisins or currants.
The dough is portioned and deep-fried, producing round, crisp pastries with a soft interior. Oliebollen are commonly dusted with powdered sugar and are sold from temporary street stalls and bakeries during the winter holiday period.
The Dutch name literally refers to “oil balls,” describing the deep-frying method. Although especially associated with New Year’s Eve, oliebollen are also eaten around the Christmas season and at other festive occasions.
Recipes vary. Some include apple pieces, currants, or raisins, while others are plain. Oliebollen should not be confused with Dutch poffertjes, which are small, fluffy pan-cooked pancakes, or stroopwafels, which are thin waffles joined by syrup.