Russian Oladi Recipe With Apples ⏤ soft & fluffy Russian pancakes that taste just like apple fritters! They’re quick & easy to make, perfect for a cozy breakfast or a quick snack! Serve dusted with powdered sugar & a dollop of smetana, sour cream or condensed milk!
Russian Oladi Recipe With Apples
Hey babes! Today I made you these super fluffy & cozy Russian Oladi with apples! They taste just like apple fritters but they’re very similar to American buttermilk pancakes! Isn’t that like the perfect combo?!
If you love apple desserts & cozy recipes, this one’s for you!
I recommend serving these while they’re still hot because they’re best eaten as they’re made so if you need less Oladi, just cut this recipe in half! 🙂
I like these with powdered sugar & condensed milk because I love sweet but you can also try these with Smetana (Russian sour cream, sweeter & a bit thinner than Western sour cream) or actual sour cream if you love tart!
What are Russian Oladi?
Oladi are a type of Russian pancake, they’re fluffy & soft, just like American buttermilk pancakes but smaller in size!
They’re sometimes referred to “Oladushki” which is a fun diminutive for the word “Oladi” 🙂
The batter is made with eggs, buttermilk (or kefir), salt, sugar, and baking powder. This recipe also contains apples because we’re going to be making Apple Oladi today that are super popular during fall & winter! Apple Oladi taste just like apple fritters!
You may find some recipes calling for yeast or yogurt & they’re both right! There isn’t just one way to make Oladi & every family has their favorite recipe! Mine uses regular buttermilk & baking powder!
Oladi are typically served with smetana, condensed milk, honey, or jam! While savory Oladi (yup, they’re a thing!) are usually topped with caviar!
How do you make Apple Oladi?
- Combine the flour & baking powder, set aside.
- Beat the egg & sugar until combined.
- Pour the egg mixture into the buttermilk.
- Gradually sift the flour into the buttermilk mixture and mix until fully combined. The batter should be completely smooth with no lumps!
- Grate the apples using a coarse grater.
- Heat the sunflower oil in a non-stick pan until hot & sizzling. Add the grated apples to the batter & immediately start frying (you don’t want the apples to release their juice into the batter or it’ll be too runny).
- Fry the Oladi in batches until golden on both sides. The trick to perfect Oladi is to fry them in 1/3 inch of vegetable oil (I recommend sunflower oil), this way they will puff up as soon as you flip them! Make sure to add more oil in between batches, not enough oil means flat Oladi 🙁
How do you store Oladi?
Eh… you don’t lol! Just like apple fritters, Oladi are best eaten as they’re made! If you need less Oladi, you’re better off cutting this recipe in half.
If you do have leftovers, you can store them in an air-tight container at room temperature for a day & reheat them on a skillet until fully heated through (2-3 minutes). Or store them in an air-tight container in the refrigerator for 2-3 days.
HAPPY FRYING LOVES!! I hope you’ll love these delicious Russian pancakes as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Russian Oladi Recipe with Apples
- 2 cups (250 g) all-purpose flour
- 1 and 1/2 tsp baking powder
- 1 egg room temperature
- 2 tbsp white granulated sugar
- 1/2 cup + 1/3 cup (200 g) buttermilk room temperature
- 2 large apples
- Sunflower oil for frying
- Powdered sugar for dusting
- Smetana, condensed milk, sour cream, or jam optional - for serving
- Add the flour and baking powder to a medium bowl. Mix until combined, then set aside.
- Add the egg and sugar to a separate bowl, beat until fully combined, then pour in the buttermilk and beat until smooth.
- Gradually sift the flour into your egg mixture. Keep mixing as you add in the flour and mix until smooth with no lumps.
- Use a coarse grater to grate your apples. Gently fold the grated apples into the Oladi batter. Work quickly because you don't want the apples to start releasing their juice. Immediately add 1/3 inch of sunflower oil to a non-stick pan, place the pan over medium-high heat and allow the oil to heat until hot (350F - 375 F).
- Once the oil is sizzling, reduce the heat to medium and use a large spoon to drop spoonfuls of batter into the oil. Fry in batches until your Oladi are golden brown on both sides. I like to use a spatula to flip the pancakes once the batter is halfway cooked through (about 1-2 minutes), then I usually fry them another 1-2 minutes or until golden. I never fry more than 4/batch. Add more oil in between batches if necessary!
- Place your Oladi on a clean plate lined with paper towels to absorb the extra oil. Dust with powdered sugar and serve immediately! Top with condensed milk, smetana, sour cream or jam if desired!