Oliebollen are the traditional Dutch New Year’s Eve food whose name means “oil balls.”
These deep-fried dumplings are made from a yeast-based batter that commonly includes flour, eggs, milk, and sometimes raisins or currants. They are usually dusted with powdered sugar and served warm, especially during the winter holiday period. Street stalls and temporary seasonal vendors commonly sell them in the Netherlands around New Year.
The Dutch word combines olie, meaning oil, with bollen, meaning balls or round shapes. Their round form and rich fried dough make them a filling cold-weather treat. Variations may contain apple pieces, but the plain version is also widespread.
Oliebollen are sometimes compared with doughnuts, although the batter and traditional preparation are different. They are also related to other European fried dough customs, but they are specifically associated with Dutch and Belgian New Year celebrations. Stroopwafels and poffertjes are famous Dutch foods, yet neither is the customary New Year’s Eve “oil ball.”