Oladyi or oladi ( pl., diminutive: þûðôÃÂÃÂúø, oladushki, sg. þûðôÃÂÃÂ, oladya ; , oladky) are small thick pancakes or fritters common in Russian 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. The batter may also contain kefir, soured milk or yoghurt. Oladyi may also include various additions, such as apple or raisins.
Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as jam, powidl, or honey. 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, such as potato pancakes (úðÃÂÃÂþÃÂõûÃÂýÃÂõ þûðôÃÂø), carrot fritters (üþÃÂúþòýÃÂõ þûðôÃÂø), bean pancakes (þûðôÃÂø ø÷ ñþñþòÃÂà), rice pancakes (ÃÂøÃÂþòÃÂõ þûðôÃÂø), and summer squash fritters (úðñðÃÂúþòÃÂõ þûðôÃÂø). Syrniki (tvorog pancakes) 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 á¼Âûìôùÿý, diminutive of á¼Âûñùÿý, "olive oil", "oily substance".
The word ' denoting potato pancakes in Jewish cuisine is derived from '.