Dutch Oliebollen

When my family is together on new year’s day we always make oliebollen, a Dutch fried treat that’s usually made to celebrate the new year. I’m not sure why, I just know it’s tradition! We use a recipe from our family friend Jan who, as you’ll see in the recipe below (“mix in a big pail”), makes literal bucketloads of oliebollen; that makes sense, because we throw these back by the dozen. We’d usually fry them outside in the garage, bundled up in our coats, to prevent the house from smelling like deep-fry oil.

These are delicious served with a sprinkling of powdered sugar over the batch, and I like having extra on the side, for dipping.

Mix all of the ingredients together into a dough, then cover and let rise 1-2 hours, until double. Form into small balls, slightly larger than golf balls. Deep-fry in hot oil (365°F to 380°F) in batches until deep golden brown. Dust with powdered sugar while still warm.

Pairs well with hot cider or hot chocolate. :)

Update - Generational Fare follower Maria wrote in with her own Dutch family’s oliebollen preferences: “Mom put apples and raisins and cinnamon with a pinch of allspice in the batter. As kids we didn’t like currants.”