3 large eggs

5 Tbsp sugar

1/3 cup juice, water, or soymilk (I used soy)

1/2 tsp salt

2 3/4 cup flour (I used 70% whole wheat and you can’t tell — see photo)

oil for frying

confectioners’ sugar for coating

1.  In a medium bowl, combine eggs, sugar, liquid, salt, and 1 cup flour. With a spoon or whisk, stir ingredients until blended well. Stir in remaining flour until mixture holds together. With your hands, shape dough into ball; wrap with plastic wrap and refrigerate at least 2 hours, or until dough is easy to handle. (The dough can stay in the fridge up to 1 day.) If you’re in a rush, place dough in freezer for 45 minutes.

2.  On floured surface, with floured rolling pin, roll out half the dough until very thin, keeping remaining dough refrigerated. With knife and ruler, cut dough into rectangles, 3–4-inches by 1½ inches. Twist each rectangular strip twice to form bow-tie shape, pressing down the center to flatten and seal.

3.  In a 10-inch frying pan, over medium flame, heat about 1 inch (2.5 cm) oil to very hot. I put a small piece of carrot in the oil. First, if it’s bubbling, I know the oil is ready. Second, when it turns black, I change the carrot. This keeps the oil clear.

4.  Gently place several bow ties in hot oil; fry about 1½–2 minutes or until golden. Drain bow ties on paper towels. Cool. Fry remaining bow ties in batches; drain and cool. Sprinkle with confectioners’ sugar before serving. This makes A LOT — about 75 pieces depending on size. Don’t worry, the smell alone has everyone running, and trust me — you will have to hide them if you want to have what to serve!

Tip The dough can be frozen and defrosted before use. The finished bowties can be frozen as well. For convenience, I place confectioners’ sugar in a ziplock bag, shake the bowties to coat, and freeze in the bag.

This recipe originally appeared in Mishpacha Magazine.