Oladyi

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 (картофельные оладьи), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), and summer squash fritters (кабачковые оладьи). 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".

The word latke denoting potato pancakes in Jewish cuisine is derived from oladka.