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  Added: Apr 11, 2006  •  Visited (955)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
New Year's Eve Fritters
(Oliebollen)
What You Need:
  • 1 package active dry yeast
  • 2 tablespoons sugar
  • l ½ cups lukewarm (110°F to 115°F)' milk
  • 2 to 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 eggs
  • Vegetable oil for deep frying
  • ¼ cup dried currants
  • ¼ cup seedless raisins
  • ¼ cup coarsely chopped candied orange peel
  • 2 tablespoons finely grated fresh lemon peel
  • Confectioners' sugar

  • How To Cook:
    1. In a small bowl, sprinkle the yeast and a pinch of the sugar over the lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast.

    2. Set the bowl in a warm, draft-free place such as an unlighted oven for about 5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.

    3. Sift 2 cups of flour, the remaining sugar and the salt into a deep mixing bowl. Make a well in the center, pour in the yeast-and-milk mixture, and with a large spoon gradually incorporate the flour into the liquid ingredients.

    4. Drop in the eggs and beat until all of the flour has been absorbed. The dough should hold its shape lightly in the spoon; if the dough is too fluid, beat in up to ½ cup more flour, a few tablespoons at a time.

    5. Cover the bowl with a dampened kitchen towel and set it aside in the draft-free spot for about 1 hour, or until it doubles in bulk.

    6. Pour vegetable oil into a deep fryer or large, heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 345 °F on a deep-frying thermometer.

    7. Punch the dough down with a blow of your fist and gently but thoroughly stir in the currants, raisins, orange peel and lemon peel. For each of the oliebollen, scoop up about ¼ cup of the dough and drop it into the hot oil.

    8. Deep-fry 3 or 4 balls at a time, turning them with a slotted spoon, for about 10 minutes. As they brown, transfer the oliebollen to paper towels to drain.

    9. Serve the oliebollen warm or at room temperature; they will stay crisp for 2 to 3 hours. Just before serving, dust the balls lightly with confectioners' sugar.
     
    Serving Size: about 18 fritters
     This recipe is also available in:
    Cuisine » Europe » Netherlands
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cookies
    Season / Occasion » New Year's

     





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