In a medium bowl, combine eggs, sugar, liquid, salt, and one 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 two hours, or until dough is easy to handle. (The dough can stay in the fridge up to one day.) If you’re in a rush, place dough in freezer for 45 minutes.

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, three to four-inches by one and a half inches. Twist each rectangular strip twice to form bow-tie shape, pressing down the center to flatten and seal.

In a 10-inch frying pan, over medium flame, heat about one 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.

Gently place several bow ties in hot oil; fry about one and a half to two 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.