Vet Ballen (#2)

This is the second Olie Kueken recipe of Grandma’s that I found.

Vet Ballen

  • 1/4. c. sugar
  • 1 egg
  • 1 pint buttermilk
  • 1 c. buckwheat flour
  • 2 c. white flour
  • 1/2 t. cinnamon
  • 1/2 t. salt
  • 2 T. Baking powder
  • 1 t. soda
  • 1 c. raisins
  • 2 T. melted lard or oil (no contest! oil it is!)

Stir all the ingredients together and drop into hot oil. Cook until golden brown. Toss with sugar in a paper sack. Serve warm.

frying olie koekenOlie Koeken

Barb

8 thoughts on “Vet Ballen (#2)

  1. This is the recipe your grandma always used for the Christian school festival each spring. She and the other Dutch ladies used to stand in that hot sun and fry up these fat balls by the dozens. They sometimes added cinnamon to the bag of sugar before coating them. Always delicious but best when eaten immediately.
    Joan

  2. While browsing after our ‘Banket’ discussion I stumbled on this one. I make mine exactly the same way. We only eat them on new yeas eve, and call them ‘Oliebollen’. We use powder sugar with cinnamon.
    You may want to carefully try a variation, where you replace the buttermilk with premium beer.

    Jos

  3. Barb, if the beer twist appeals to you, then you must try this:

    Beer dough (sorry, it’s a quick’n’dirty translation from Dutch)

    Ingredients
    125 grams white flour
    1/8 liter pilsner beer (I use Belgian beer, ‘Duvel’)
    1 egg yolk
    80 grams of sugar (optional)
    Salt
    tiny bit of nutmeg (optional, I don’t like nutmeg)
    1 teaspoon of oil
    1 egg white

    Preparation
    Whip up the egg white until it is very ‘rigid’. Pay attention that not a trace of fat or egg yolk can come into the egg white, it will not work.
    Make the dough by whipping flour, beer, egg yolk, nutmegg, salt (and some sugar if you ar going to fry sweet things in the dough), until it is thick but still fluid. Then whip the oil through it. Finally and carefully put the whipped-up egg white in with a spatula.
    Now you can submerge whatever you want (see below) in this dough and then deepfry until goldenbrown at approx. 347 °F.
    Time to fry varies depending on ‘content’ of the beignet and will be between 10 and max. 20 minutes.
    With this beer dough, the sky is the limit. Below are a few things you can submerge in it:
    Sweet: Ananas slices (from can), Half pears, Slices of apple, Half peaches (from can), Cherries or Bananas
    ‘Seasoned’: Slices of celeriac, Sprouts, Cauliflower, Slices of aubergine, Onion rings, Filet of Fish or Sausages

    Enjoy!
    Jos

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