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Patat + Mayo = Dutch Street Food
"You know what the funniest thing about Europe is?" recalls Vincent Vega in one of Pulp Fiction's most quotable scenes, "It's the little differences." One of which is mayonnaise, rather than ketchup, on "French fries." It's probably a good thing that Vega only ogled the Dutch as they "drowned" their fries in mayo; he may have been met with disapproval had he tried to order French fries in Holland. Here, they're called "patat." Traditionally served with a generous topping of mayonnaise, you can also add other condiments. I had my patat with mayo and peanut sauce: yum. Some other must-try Dutch culinary specialties are salted herring topped with diced raw onions (I had an issue with the texture) and the infamous, irresistible, highly-addictive stroopwafel: two thin (and dense!) waffles with a gooey layer of caramel sauce sandwiched between. They are sold in grocery stores by the pack, and can also be purchased warm off the griddle from street stands. Woah.
(Photograph courtesy Amy O'Regan, UMass 2012)
Patat + Mayo = Dutch Street Food
"You know what the funniest thing about Europe is?" recalls Vincent Vega in one of Pulp Fiction's most quotable scenes, "It's the little differences." One of which is mayonnaise, rather than ketchup, on "French fries." It's probably a good thing that Vega only ogled the Dutch as they "drowned" their fries in mayo; he may have been met with disapproval had he tried to order French fries in Holland. Here, they're called "patat." Traditionally served with a generous topping of mayonnaise, you can also add other condiments. I had my patat with mayo and peanut sauce: yum. Some other must-try Dutch culinary specialties are salted herring topped with diced raw onions (I had an issue with the texture) and the infamous, irresistible, highly-addictive stroopwafel: two thin (and dense!) waffles with a gooey layer of caramel sauce sandwiched between. They are sold in grocery stores by the pack, and can also be purchased warm off the griddle from street stands. Woah.
(Photograph courtesy Amy O'Regan, UMass 2012)