What you need for an oliebollen afternoon

Plan your shopping around the number of guests, the frying setup and how long people will stay. Count the oliebollen and apple fritters before buying ingredients, then allow extra portions for late arrivals and second helpings. Drinks, coffee and tea need their own quantities, while plates, cups and serving platters must cover the full group at once. Check power, cooling and waste arrangements before shopping day so the frying area is ready and safe.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 55

Tableware

Coffee cupsqty 60
Platesqty 60
Cake platesqty 60
Teaspoonsqty 60
Serving plattersqty 8
Serving tongsqty 6

Equipment

Electric deep fryersqty 2
Coffee machinesqty 2
Kettlesqty 2
Coolersqty 2
Power stripsqty 4
Extension cordsqty 4

Kitchen

Mixing bowlsqty 4
Measuring cupsqty 3
Wooden spoonsqty 4
Batter spoonsqty 4
Kitchen tongsqty 4
Kitchen scalesqty 2
Cutting boardsqty 3
Kitchen knivesqty 3
Scoop oliebollenqty 3
Racksqty 4
Oil collection traysqty 2

Decorations

Tableclothsqty 6
Christmas decorations
Menusqty 6

Cleaning

Waste binsqty 4
Bucketsqty 3
Cleaning spongesqty 6
Dish brushesqty 3
Mopsqty 3
Hand broomsqty 2
Fire blanket
Fire extinguisher

Catering

Groceries
- Wheat flour - 5 kilos
- Granulated sugar - 2 kilos
- Vanilla sugar - 4 sachets
- Dry yeast - 8 packets
- Whole milk - 6 liters
- Eggs - 30 pieces
- Raisins - 1,5 kilo
- Raisins - 1 kilo
- Apples - 4 kilos
- Lemons - 6 pieces
- Sunflower oil - 12 liters
- Icing sugar - 2 kilos
- Cinnamon - 1 jar
- Salt - 1 pack
- Baking paper - 2 rolls
- Coffee - 2 kilos
- Tea - 2 boxes
- Cocoa Powder - 1 canister
- Coffee creamer - 6 tubs
- Semi-skimmed milk - 4 liter
- Sugar sachets - 200 pieces
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Sinas - 4 bottles
- Spa Blauw - 6 bottles
- Spa Red - 4 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Shelf-stable whipped cream - 6 cans
- Mandarins - 3 kilo
- Paper napkins - 300 pieces
- Paper coffee filters - 2 packs
- Stir sticks - 200 pieces
- Disposable cups - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Dishwasher tablets - 30 pieces
- Hand soap - 2 bottles
- Toilet paper - 24 rolls
- Paper towels - 4 packs

Tips

Allow at least 2–3 oliebollen or apple fritters per guest, then add 10% extra for second helpings and uneven appetites.
Plan 2–3 drinks per person for the first hour, followed by about 1 drink per person per hour. Include coffee and tea supplies for the full guest list.
Count tableware for every guest at the same time: one plate, cup, teaspoon and cake plate per person, plus 10% spare pieces.
Check the frying equipment at least 2 days before the afternoon. Make sure the electric fryers, extension cords and power strips can be used safely without overloading one outlet.
Buy chilled drinks and other refrigerated products no earlier than 1 day ahead, then keep them in coolers or a refrigerator until guests arrive. Set out waste bins and buckets before frying starts.

Frequently asked questions

How many oliebollen do I need per person?: Plan 2–3 oliebollen or apple fritters per guest for a normal afternoon. Add around 10% extra, especially if the event lasts several hours or guests are likely to take second helpings.
How much food should I buy for 20 guests?: For 20 guests, start with 40–60 oliebollen or apple fritters and add about 4–6 extra portions. Adjust the split between oliebollen and apple fritters after collecting dietary requirements and preferences.
How many cups and plates do I need for an oliebollen afternoon?: Provide at least 20 cups and plates for 20 guests, plus 2–4 spare pieces of each. Cake plates, teaspoons, serving platters and serving tongs should be available before the first batch is served.
When should I buy drinks and chilled products?: Buy chilled products no earlier than 1 day before the event when possible. Chill drinks several hours before guests arrive, and keep them cold in a refrigerator or coolers until serving.

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