Olieballen are traditionally served on New Year's Eve in Holland. They are very similar to Italian Zeppoles, so I like to coat them with powdered sugar after they've cooled - it's not called for in the recipe, but only the most tradition-steeped Dutchman will complain if you do.
Ingredients
1 tsp dried yeast
1 tsp sugar
½ cup plus 2 tbsp milk
1⅔ cup flour
½ tsp salt
1 tsp grated lemon zest
2 eggs
½ cup raisins
½ cup currants
¼ cup finely minced candied ginger
vegetable oil for deep frying
powdered sugar for coating
Instructions
Dissolve the yeast and sugar in the milk, set aside.
Mix the flour, salt, and lemon zest in a large bowl. Make a well in the center and add the yeast mixture, blending it partially in. Beat the eggs lightly, then add to the flour mixture and beat with a wooden spoon until the ingredients form a smooth batter.
Mix in the fruit.
Cover and leave dough to rise until doubled (several hours or overnight).
When ready to make them, heat oil in a deep pan until very hot (375 deg.). Using a spoon or small scoop dipped in the hot oil, scoop out small egg-shaped pieces of dough and drop into the hot oil. Cook until nicely browned, turning as needed and being careful not to crowd.
Drain on brown bags.
If you wish to toss them in powdered sugar, put the olieballen into a large brown paper bag and add powdered sugar. Shake the bag a few times until coated.
Notes
If you don't dip the spoon into oil as you scoop out the dough, your olieballen will be somewhat deformed. They'll taste as good, with some extra crunchy bits.
Recipe by Sprung At Last at https://sprungatlast.com/2013/01/olieballen-dutch-new-years-fritters/