Pemberton Cookbook


Dutch: Traditional deep fried New Year's Eve food

12 Oliebollen



Wash and dry the currants and raisins.

Dissolve the yeast in a little lukewarm milk.

Mix the flour with the salt, make a well in the middle.

Work the rest of the milk, the egg and the yeast into the flour.

Beat well until you have a smooth batter,

Continue beating for a few minutes until the batter falls off the spoon in blobs.

Stir the currants, raisins, candied peel and/or apple peel through the batter.

Cover with a moist cloth and leave in a warm place to rise for approx. 1 hour.

Fill a deep fryer half full with oil and heat to approx. 170° C (330° F).

Grease two spoons and shape balls of the batter, drop into the hot oil.

Fry for approx. 3 minutes, turning as necessary until done and golden-brown.

Do not fry too many at a time.

The temperature of the oil should remain constant, otherwise the oliebollen will turn out greasy.

Drain the oliebollen on absorbent paper and serve hot with caster sugar.

Can be eaten cold as well, but the best are hot (or re-heated a couple of seconds in the micro-wave).

~Willemina Venema in Rotterdam, The Netherlands, June 2003

Page created June 8, 2003. Anne Pemberton. Edited Sun, June 8, 2003 . AP.