Fry the panzerotti in a high-sided pan in plenty of hot oil at a temperature of no more than 170°, to give the product time to puff up without burning (you will know the oil is at temperature by dipping a wooden toothpick into it; if it fries, the oil will be just hot enough); initially they will be submerged in the oil, then when they begin to puff up, continuously spray the surface and turn them using 2 ladles; once cooked and, dried of excess oil, sprinkle them with a good Sardinian honey or caster sugar.
