Oladyi

Template:Short description Oladyi (Template:Langx pl., diminutive: оладушки, oladushki, sg. оладья, oladya , Template:Langx, oladky) are small thick pancakes or fritters common in RussianTemplate:SfnpTemplate:Sfnp and Ukrainian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda.Template:SfnpTemplate:Sfnp The batter may also contain kefir, soured milk or yoghurt.Template:Sfnp Oladyi may also include various additions, such as appleTemplate:Sfnp or raisins.Template:Sfnp

Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as jam, powidl, honey etc.Template:Sfnp Savoury versions may be served with caviar, similarly to blini.

Generally, the term oladyi in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи),Template:Sfnp carrot fritters (морковные оладьи),Template:Sfnp bean pancakes (оладьи из бобовых),Template:Sfnp rice pancakes (рисовые оладьи),Template:Sfnp summer squash fritters (кабачковые оладьи)Template:Sfnp etc. Syrniki (tvorog pancakes) may also be considered a type of oladyi.

Etymology

The Old East Slavic word oladya as a proper noun is first attested in 1470. As a dish, it is first mentioned in Domostroy, the 16th-century Russian book of household rules, instructions and advice. The word derives from Ancient Greek ἐλάδιον, diminutive of ἔλαιον, "olive oil", "oily substance".Template:Sfnp

The word denoting potato pancakes in Jewish cuisine is derived from .Template:SfnpTemplate:Sfnp

References

File:Caviar, Bob Bob Ricard, Soho, London.jpg

Oladyi served with caviar and smetana

Sources

• []
• A Gift to Young Housewives, English translation (shortened):