Saturday, November 05, 2011

Celebration Food: Oil-Dumplings or Dutch Apple Fritters


An oliebol is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year's Eve and at funfairs. They are also called smoutebollen (literally lard balls) in Belgium. Oliebollen are often called Dutch apple fritters, and are served at Dutch festivals in the United States, such as Oak Harbor, Washington's Holland Happening Festival.

Oliebollen by w:nl:Gebruiker:Teunie
Oliebollen are a variety of dumpling made by using two spoons to scoop a certain amount of dough & dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges.

The dough is made from flour, eggs, yeast, some salt, milk, baking powder & usually sultanas, currants, raisins & sometimes apple pieces & zest or succade. The dough needs time to rise for at least an hour. Oliebollen are usually served with powdered sugar, or brown sugar.

They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.

A very similar type of doughnut can be found in Belgium and France. Croustillons are deep fried dough balls served hot and liberally sprinkled with powdered sugar. They are usually served in a paper cone with a little plastic fork to eat them with. They are typically found at fairgrounds in Belgium and in Lille, France.
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Ingredients

  • 2 tbsp sugar
  • 2 pkg yeast
  • 1 cup sugar
  • 5 eggs
  • 2 cups scalded milk
  • ½ cup margarine, softened
  • 10 cups flour
  • 1½ tsp salt
  • 3 diced Granny Smith apples
  • 3 cups sugar
  • 1 cup raisins (optional)
  • ground cinnamon to taste
  • canola oil for frying
Procedure
  1. Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.
  2. In a LARGE mixing bowl, beat eggs until mixed. Add scalded milk, 1½ cups warm water, yeast mixture and margarine and beat well. Add flour, 1 cup sugar and salt, mix well. Add diced apple.
  3. Let dough rise in a warm place until doubled in size. (I use a lobster pot for this)
  4. In a separate bowl, mix 3 C. sugar and cinnamon to taste. (I like a LOT)
  5. Fill a fryer pot 4 inches with canola oil or melted Crisco. Heat to 375°F (190°C) and scoop large spoonfuls of dough into the pot, turning them to ensure even browning. (Golden brown is the goal) Play the shape game while you're at it. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.
  6. Drain on paper towels on paper bags, roll in cinnamon sugar mixture and serve warm.
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Celebration Food for:  Yule, New Years Eve, National Apple Month, Doughnut Appreciation Day & Doughnut Day and National Bread Month.
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resources: wikipedia / thefreedictionary.com / gone-ta-pott.com / Oliebollen /
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1 comment:

~~louise~~ said...

I LOVE this post, Pam!!! I think it is the beginning of many celebratory foods. The list is endless except of course for the waistline which will be sure to protrude if you tackle them all, lol...

Thank you so much for sharing..

So funny, word verification: Laugh:)

P.S. I mailed your books yesterday. Please let me know when they arrive:)

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