The sweet and sour fennel, cooked in an air fryer, is a fresh and tasty side dish that pairs well with main courses of both meat and fish. It’s perfect to take to the office for a quick lunch break.
The sweet and sour fennel recipe is simple to prepare and quick to cook, just slice the fennel and put all the ingredients together in a baking dish. If you don’t have an air fryer, you can also prepare them in a pan, making sure to check them during cooking and stir often.
The taste of this sweet and sour fennel is unique: the wine vinegar, balsamic glaze, and brown sugar are the perfect combination, and the raisins add that extra “sweet” touch, without overpowering the unmistakable flavor of the fennel. The addition of pepper and chili pleasantly balances everything.
The sweet and sour fennel should be consumed warm or at room temperature to better taste and perceive the sweet and sour note of the dish, so you can prepare them in advance for, for example, a dinner. I also recommend adjusting the salt only when they have cooled to avoid serving them too salty or bland.
In just over 10 minutes, you’ll have a truly delicious side dish. Try it!!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 fennels
- Cooking methods: Air Frying, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
Ingredients
- 2 fennels
- 1.06 oz sultana raisins
- 1 clove garlic
- 0.35 oz balsamic glaze
- 0.71 oz white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 coffee cup water
- 1 dried chili
- to taste salt and pepper
- 1 tbsp brown sugar (or granulated)
Tools
- 1 Air Fryer
Steps
Clean and slice the fennels thinly (set aside some fronds for decoration), put them in a baking dish, and season them with the emulsion of oil, white vinegar, glaze, salt, pepper, chopped chili, and previously rehydrated and squeezed raisins. Mix well and add a small cup of water, not more, as the fennels already contain some water.
Cook at 356°F for 11 minutes, stirring a couple of times during cooking
The sweet and sour fennel is ready. I like them a bit crunchy and not too cooked. If you prefer them softer, continue cooking for a few more minutes. Once cooled, adjust the salt if necessary
Decorate with the fennel fronds and serve
