Today I want to present the Sweet and Sour Pumpkin cooked in an Air Fryer. I know, I know that some things should strictly be fried in a pan, but I wanted to try this light version thanks to the Air Fryer and I must say I achieved a great result, lighter but undoubtedly tasty.
The Sweet and Sour Pumpkin has been a side dish on my table since I was little, prepared by my mother, who is from Palermo, and it involves frying the pumpkin using the classic method in a pan with hot oil. The characteristic of the original recipe, which makes the pumpkin particularly tasty, is the frying oil, which is reused to dress the pumpkin after browning lots of garlic pieces and mixing with vinegar and sugar. Obviously with the Air Fryer, it was not possible to replicate this step given the small amount of oil used in cooking, so I prepared the garlic sauté separately and then mixed it.
A simple recipe, you just need to balance the emulsion very well which will dress our pumpkin.
With Pumpkin, you can prepare very tasty dishes and staying in the Palermo area I also made a version with Pumpkin and Gorgonzola for the arancine… so good!
Now follow me as I show you, in a few steps, how to prepare this delicious Sweet and Sour Pumpkin in an Air Fryer and I hope you like it, as much as my family and I did.
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- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Frying, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Ingredients for 3/4 servings of Sweet and Sour Pumpkin
- 1.5 lbs delica pumpkin (or mantovana)
- as needed extra virgin olive oil
- as needed salt
- 3 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- tsp sugar (2 and 1/2)
- 1 pinch salt
- 4 cloves garlic
Tools
What you need to prepare Sweet and Sour Pumpkin
- 1 Air Fryer
- 1 Knife
- 1 Cutting Board
- 1 Spoon
- 1 Pan
- 1 Small Bowl
Steps
How to prepare Sweet and Sour Pumpkin in Air Fryer
Start with the pumpkin, cut it and remove seeds and inner filaments, help yourself with a spoon
Slice it less than half an inch and remove the peel
Spray both sides of the slices and place them on the tray or the grill of the air fryer
Cook in air fry mode at 356°F for 10 minutes, if necessary turn the slices midway
Once ready, salt them and set aside
Now proceed with the preparation of the emulsion. Chop the garlic cloves into small pieces and brown them in a small pan with EVO oil. Keep the flame low, and make sure the garlic doesn’t over-fry; it should not become dark, just lightly golden. Once ready, let it cool
In a small bowl, combine the oil with garlic, vinegar, 2 and 1/2 teaspoons of sugar, and a pinch of salt. Mix well and taste when the emulsion is cold and adjust the salt if necessary
Take a plate and distribute the emulsion over the pumpkin slices
Sweet and Sour Pumpkin is ready. You can garnish it with some mint leaves, but let it rest for a few hours before enjoying it. It tastes even better the next day!
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Storage and Tips for Sweet and Sour Pumpkin
Sweet and Sour Pumpkin should be consumed at room temperature and can be stored in the refrigerator covered with plastic wrap for a couple of days. Let it reach room temperature for at least half an hour before consuming.
Prepared in advance, the pumpkin tastes even better
