Delicious end-of-year frikandel hit: the oliedel
The oliebollen stalls have opened again, which means we’re once again queuing up every week for a bag of freshly fried dough balls. Although the classic oliebol with raisins and extra powdered sugar is our favorite, this variation also sounds like music to our ears. This oliebol is filled with our country’s favorite snack: the frikandel!
The oliedel
Whether it’s a frikandel in a fancy jacket with Foie Gras from Ron Blaauw or in a quiche from the Airfryer: we can’t get enough of frikandellen. And just like all the other frikandellen, such as the discodel, the frikandel wrapped in oliebol dough has also been given its own name: the oliedel!
Brabant enjoyment
The oliedel was invented by a group of friends from the south of the country, who wondered why there actually aren’t any frikandellen in oliebollen—because double frying means double the deliciousness, and besides, everything becomes even more fun with a little del erbij, right? Plenty of reasons, then, to fill those classic traditional Dutch oliebollen with frikandellen. You can find the recipe for an authentic oliedel here.
A matter of taste
But now, of course, one pressing question remains: do you eat the oliedel with mayonnaise or powdered sugar, or simply both? ‘That’s a matter of taste,’ says one of the inventors. He—and we—are leaving the choice up to the oliedel snackers…
Also read:
- How many oliebollen do you have to eat to gain 1 kilo?
- Here you can eat the spiciest frikandel in the country
- Woman bites into completely moldy frikandel in frikandel roll
Source: Omroep Brabant
