Whether from a market stall, a Dutch snack bar or straight from a fish cart, Dutch food is at its best on the go – quick, uncomplicated and usually deep-fried or generously dusted with sugar. During our city trips through Utrecht, Leiden, The Hague and Rotterdam, a clear snack ranking emerged. These are the essential Dutch classics to try, complete with their history, fun facts and the best addresses from our city guides:

1. Frikandel

The frikandel is the Netherlands’ unofficial national snack: a long, skinless sausage made from finely minced meat, usually a mix of chicken, pork and beef, then deep-fried until the outside is crisp. It is often ordered speciaal – topped with mayonnaise, curry sauce and raw onions, which, quite fittingly, resemble the colours of the Dutch flag.

Tried at: Dapp Frietwinkel in Utrecht and Leiden, as well as Friet District in The Hague.

2. Poffertjes

Poffertjes are small, extra-fluffy pancakes made from a batter containing buckwheat flour and yeast, traditionally cooked in a special pan with shallow round indentations. They are served warm with a generous knob of butter and plenty of icing sugar. Originally, poffertjes were a fairground treat sold from travelling poffertjeskramen – traditional mobile poffertjes stalls.

Tried at: Van Schaik Stroopwafels in Utrecht and The Hague.

3. Stroopwafel

The stroopwafel originated in Gouda and, according to legend, was invented by resourceful bakers who turned leftover breadcrumbs and syrup into a new sweet treat. Two thin, crisp waffles are sandwiched together with a layer of caramel syrup. They are at their best freshly made and still slightly warm, straight from a market stall where they are baked to order in a waffle iron.

Tried at: Dutch supermarkets, as well as Van Schaik Stroopwafels in Utrecht and The Hague.

4. Haring (Hollandse Nieuwe)

Few Dutch snacks are as deeply rooted in tradition as raw herring. The name Hollandse Nieuwe is reserved for young, particularly fatty herring with a minimum fat content of 16%, caught between May and July.

The official start of the season usually takes place in mid-June. From then on, the new-season herring appears at fish shops and markets across the country. Its arrival is traditionally celebrated in Scheveningen: in 2026, Vlaggetjesdag took place on Saturday, June 20. The day before, the Grootste Haringparty draws crowds of herring fans.

There are two classic ways to eat herring: traditionally, you hold it by the tail, dip it through diced onions and lower it into your mouth head-first – or, much more casually, have it cut into pieces and served with a small fork, onions and a gherkin, as is particularly common in Amsterdam.

Tried at: Fish stalls in Scheveningen, right by the beach in The Hague.

5. Bitterballen & Kroket

Bitterballen are classic Dutch beer-bar food: small, breaded and deep-fried balls filled with a creamy beef ragout and served with sharp mustard for dipping. Be careful – the filling can be extremely hot straight from the fryer. The larger, elongated version is called a kroket and is often served on white bread as a broodje kroket – a classic quick Dutch lunch.

6. Oliebollen

Oliebollen are deep-fried balls of yeast dough, often made with raisins and dusted generously with icing sugar – the undisputed New Year’s Eve snack of the Netherlands. In the weeks around New Year, temporary oliebollen stands pop up on practically every street corner.

Our conclusion: From deep-fried classics and sweet treats to traditional herring, Dutch snack culture is far more varied than its reputation as a “fries-and-mayo country” might suggest – and the best part is that you can discover many of these classics almost incidentally while exploring the country’s cities.

Which Dutch snack is your favourite – the classic frikandel speciaal, or would you dare to try herring the Dutch way?
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