A Dutch oliebol is a traditional Dutch treat that is usually eaten around New Year’s Eve. New Year’s Eve is the moment for oliebollen and with this savoury version you will put something special on the table. The light batter gets extra character from spicy chorizo and the rich flavour of Manchego. Perfect as a party snack during the countdown or to share together long after midnight.
Ingredients for savoury oliebollen with chorizo and Manchego
Plain flour 250 g | Dried yeast 7 g | Lukewarm milk 300 ml | 1 egg | Chorizo 100 g, diced small | Manchego 75 g, coarsely grated | Salt | Pepper | Sunflower oil for frying
Mix the flour with the yeast and a pinch of salt in a large bowl. Add the lukewarm milk and the egg, then stir until you have a thick, smooth batter.
Fold the chorizo and the Manchego through the batter, then season with pepper. This is what gives each oliebol its character.
Cover the bowl and let the batter rise for about 30 minutes in a warm place until it is light and airy.
Heat the sunflower oil in a cast iron casserole or fryer to about 180°C.
Use two spoons to add portions of batter to the hot oil and fry the oliebollen gently, turning as needed, until golden brown and cooked through.
Remove the oliebollen from the oil and let them drain briefly on kitchen paper.
Serve the oliebollen warm with extra grated Manchego and put them on the table on New Year’s Eve to enjoy together.
