Dutch Apple Fritters (Oliebollen)
Photo: Wikimedia Commons, CC BY-SA 3.0
Oliebollen are Dutch fried dough balls, and this version studs the batter with diced Granny Smith apple. The tart fruit cuts through the sweet, yeasty dough and the cinnamon sugar coating. The recipe makes a very large batch from 10 cups of flour, so it suits a crowd, and it is the kind of fritter served at Dutch festivals in the United States, including the Holland Happening Festival in Oak Harbor, Washington.
Instructions
Dissolve the 2 tablespoons of sugar in 1 cup of warm water, then sprinkle the yeast over the top. Leave it for about 10 minutes, until it looks foamy and active.
In a large mixing bowl, beat the eggs until they are blended. Add the scalded milk, the 1 ½ cups of warm water, the yeast mixture and the softened margarine, and beat well.
Add the flour, the 1 cup of granulated sugar and the salt, and mix until combined. Fold in the diced apples, and the raisins if you are using them.
Cover the dough and set it in a warm place to rise until it has doubled in size. A large lobster pot is a good vessel for this, since the dough needs room to grow.
In a separate bowl, stir the 3 cups of sugar together with ground cinnamon to taste, and set it aside for coating the fritters.
Fill a fryer pot with 4 inches of canola oil or melted shortening and heat it to 375°F (190°C).
Dip a large spoon in the hot oil, then scoop up a spoonful of dough and lower it into the oil. The oiled spoon keeps the dough from sticking to it. Repeat with more dough, without crowding the pot.
Fry the oliebollen until golden brown, turning them as they cook so they color evenly on all sides.
Lift them out and drain them on paper towels set over paper bags.
Roll the warm oliebollen in the cinnamon sugar and serve them while they are still warm.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
