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Small, thick pancakes or fritters common in East Slavic cuisine From Wikipedia, the free encyclopedia
Oladyi (Russian: оладьи [ɐˈɫadʲjɪ] pl., diminutive: оладушки, oladushki, sg. оладья, oladya [ɐˈɫadʲjə], Ukrainian: оладки, oladky) are small thick pancakes or fritters common in Russian[1][2] and Ukrainian cuisines.[3][4] The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda.[5][6] The batter may also contain kefir, soured milk or yoghurt.[7] Oladyi may also include various additions, such as apple[8] or raisins.[9]
Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as jam, powidl, honey etc.[6] 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),[10] carrot fritters (морковные оладьи),[11] bean pancakes (оладьи из бобовых),[12] rice pancakes (рисовые оладьи),[13] summer squash fritters (кабачковые оладьи)[14] etc. Syrniki (tvorog pancakes)[15] may also be considered a type of oladyi.
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".[16]
The word latke denoting potato pancakes in Jewish cuisine is derived from oladka.[17][18]
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