For New Years Eve here in the Netherlands, I make a batch of choux paste and add a finely chopped apple, then drop by tablespoons into very hot (not smoking) oil. Remove when brown on both sides, and straight into cinnamon sugar. The traditional holiday treat is a fried dough called an oliebol (oil ball, literally) - I find these much lighter. I imagine you could do something savory, too, like add shredded cheese. Nene Nene, our "200th Anniversary Cookbook" has a recipe for "olie bollen" - bet it's basically the same thing, but I love the addition of the chopped apple. I'm going to have to try that come fall. Thanks! PJH

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