During New Year’s Eve we rake in one oliebol after another. But what do we do with the leftover oliebollen? We asked TV chef Danny Jansen and got to work ourselves. “I’m a big supporter of frikandels, but I can’t imagine a frikandel in an oliebol.”
“What can you do with a leftover oliebollen? I was thinking about that myself this morning when I got twenty oliebollen again,” laughs Danny. “I think you can see oliebollen a bit like bread. What you can do with old bread, you can also do with oliebollen.”
Bread pudding and French toast
A few years ago Danny made his own bread pudding. “That also works well with old baguette, so why not do it with oliebollen? And then you add some milk and eggs and of course you put some sugar in it. You just put that in an oven dish and then serve it. with a delicious whiskey-butter sauce. Then you can start the year again on January 1.”
And then another option: “You can also cut the oliebollen into slices and dip them in an egg batter, then they become a kind of French toast. That’s delicious for the New Year’s breakfast.”
Our colleagues from the social editorial team went into the kitchen themselves and came up with three special variants.
The oil part special
Is it not fat enough for you? Then it’s time to get more fruit from the brown fruit bowl. Throw a frikandel in the fryer and in the meantime cut an oliebol neatly in half. Top the oliebol with the frikandel and garnish it with sliced onions, curry and mayonnaise.
The sushi ball
Please note: this is a recipe for advanced users. Start by hollowing out the oliebol, so that the ‘shell’ of the oliebol remains. Store the oliebollen dough in a bowl. In the meantime, cook the sushi rice according to the packaging and let it cool thoroughly. Mix the rice with some rice vinegar and vanilla flavoring.
Then cover the oliebol peel with the sushi rice and some oliebollen dough in the middle. Spread some chocolate spread over it and roll it up. Serving tip: sprinkle some icing sugar on top to finish it off.
The oil toast
Finally, a real classic. Cut the oliebol in half crosswise, place a slice of cheese and a slice of ham between them and place the oil sandwich in the toaster. Top the sandwich with a tasty sauce of your choice.
Final verdict
Which variant does Danny think would be tastiest? “I’m a big fan of frikandels, but I can’t imagine this. I also don’t like the sushi roll. But I do see something in the third option. Combining cheese and sweets goes quite well.”
It even gives him another idea: “You could also take off the top, just like with the sushi ball, hollow out the oliebol and put a piece of brie in it instead of the dough. You then put that in the oven for a while and then Do you have an oliebol that is deliciously filled with cheese?
Danny’s final conclusion? “The oil toast seems to me to be the most successful of the ideas. You can just do the rest at home?”, the chef laughs.
Curious how our special variants came to life? You can see it below.