Oliebollen
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| Type | Doughnut or dumpling |
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| Place of origin | Netherlands |
| Main ingredients | Flour, eggs, yeast, some salt, milk, baking powder; usually sultanas, currants, raisins; zest or succade |
| Variations | Appelbeignet |
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An oliebol (Dutch pronunciation: [ˈoːlibɔl], plural 
oliebollen ) (also olykoek) is a traditional Dutch and Belgian food. They are called oliebollen (literally: oil spheres) in the Netherlands, while in Belgium they are also called smoutebollen (literally: lard balls although the real "smout" is of rapeseed oil) and croustillons (loosely: crispies) in French. In English they are more commonly known as Dutch Doughnuts or Dutchies. In the distant region of Istria, now split into the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called uštipci.
Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls.
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