Dutch Apple Fritters (Oliebollen)
Desserts Oliebollen (literally: oil dumplings) are a type of Dutch apple fritter. They are served at Dutch festivals in the United States, such as the Holland Happening Festival in Oak Harbor, Washington.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 15 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Dissolve sugar in warm water. Sprinkle yeast on top. Let stand for about 10 minutes.
- 02
In a large mixing bowl, beat eggs until mixed. Add scalded milk, warm water, yeast mixture, and margarine. Beat well.
- 03
Add flour, sugar, and salt. Mix well. Add diced apple.
- 04
Let dough rise in a warm place until doubled in size. A lobster pot works well for this.
- 05
In a separate bowl, mix the sugar with cinnamon to taste. Set aside.
- 06
Fill a fryer pot with 4 inches of canola oil or melted shortening. Heat to 375°F (190°C).
- 07
Scoop large spoonfuls of dough into the hot oil. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.
- 08
Fry the oliebollen until golden brown, turning them to ensure even cooking.
- 09
Remove the oliebollen, and place on paper towels on paper bags.
- 10
Roll oliebollen in the cinnamon sugar mixture, and serve warm.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Wikimedia contributor; view original image record .
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