Potato Corncakes with Summer Berries

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  • Complexity: medium
  • Serves: 13
  • By: Raquel DeHoyos/Boastful Food LLC
Potato Corncakes with Summer Berries

Ingredients

  • 1 large russet potato
  • 1 ½ cups fine cornmeal
  • 1 cup bread flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • ¼ cup golden flax meal
  • 1 medium lemon, zested and juiced
  • 1 cup frozen corn, rinsed and drained
  • ½ cup plain, full-fat Greek yogurt, plus additional for serving
  • ½ cup unsalted butter, melted and cooled
  • 2 eggs
  • ¼ cup honey, plus additional for serving
  • 1 pound strawberries
  • 12 oz blueberries
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    Category

    Appetizer | Side