Olie Bollen (Dutch Fritters)

Duane and Ginger Vanden Brink's Note:

I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy!

• Total Time: 2 hrs 45 mins
• Prep Time: 2 hrs 30 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 batch

• 1 package active dry yeast
• 1 teaspoon sugar
• ¾ cup water
• 3 eggs , beaten
• 2 cups milk , warm
• 3 tablespoons light corn syrup
• 1 lb raisins (Many people from the old country would set store bought raisins in water to soak overnight.)
• 4 cups flour
• 1 tablespoon salt

Directions:

1. Dissolve yeast and sugar in water.
2. let stand in warm place for 30 minutes.
3. Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 minutes.
4. Test a spoonful of dough to see if it will fall in lump form from the spoon.
5. If not, add a little more water or milk.
6. Let rise in warm place for 2 hours.
7. Drop by tablespoonful into deep, hot fat. Fry until brown.

Reviews

[Cooken]

No stars way to runny for olie bollen! I think 3/4 cups water is to much. I make olie bollen all the time, dough needs to clump together so when you deep fry you get a round ball...bollen.

[Chef #343294]

These are FANTASTIC! My husband immigrated over from Holland about 9 years ago, and we have used this recipe every year for the last 7-8. I misplaced my printout and was SOO glad to find this still here!

[Goodieman]

These Fritters Rock. I could eat a Dozen easy ! I like to roll them in powdered sugar soon after frying.