Combine all dough ingredients in a bowl and knead it until it becomes a smooth dough (add flour if needed—it should not be sticky).

Allow dough to rest for about two hours.

On a very well-floured surface, roll out the dough as thinly as possible and form into 1×4-inch rectangles. With a sharp knife, make a small slit in the center of each and pull one end of the rectangle through the slit to form the bow shape (as shown, though you can shape them however you like).

Fill a pot with oil just enough to cover the fritlach when frying (I place half a peeled carrot in the oil to prevent it from burning). Make sure the oil is very hot before frying.

Drop fritlach into the oil and fry on both sides until golden brown. Remove to a paper towel-lined plate to absorb excess oil. Let cool.

Once cooled, sprinkle with confectioners’ sugar and serve immediately.