Meet the Oliebollenkraam Richard Visser – the keeper of a delightful Dutch tradition for New Year's Eve. As the year draws to a close, the scent of freshly fried 'oliebollen', doughy spheres with or without raisins, wafts through the air. While officially available from November 1st to January 31st, my guilty pleasure extends beyond New Year's Eve.

Even before the year-end festivities, I find myself making a detour while walking the dog to savour this deep-fried delight. It's not uncommon to spot me relishing an oliebol on the spot, sitting on the pole collection next to the oliebollenkraam. There might be a line, but trust me, it's worth the wait.

My freezer, a clandestine snack haven, is always stocked with these golden orbs, ensuring my oliebol cravings are satiated even in spring or summer. For the adventurous, Oliebollenkraam Richard Visser offers more than the classic oliebol. Dive into something different with snacks like the 'appelbeignet,' 'banenbol,' or 'ananasbol'.

My personal favourite? The classic oliebol with raisins is generously coated in powdered sugar. Each bite is a nostalgic journey, a tribute to a cherished New Year's Eve tradition. So, whether you're in for the classic or the adventurous, the oliebollen from Richard Visser's kraam is a delectable delight worth savoring.