Coconut Banana Fritters

Clean peanut or canola oil, for frying
1 cup chopped, packed ripe bananas (approximately 2 medium)
1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 cup sweetened shredded coconut (or up to 1/2 cup, if desired)
2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
2 egg yolks
1/4 cup milk, plus more as needed
1/4 teaspoon pure vanilla extract
Confectioners' sugar, for serving

ill a Dutch oven or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375°F. In a large bowl, stir together the bananas, flour, cornstarch, coconut, sugar, baking powder, and salt, followed by the egg yolks, milk, and vanilla. Combine the mixture using a potato masher until it becomes a thick yet viscous batter, adding more milk—tablespoon by tablespoon—if necessary. Using a spring-form ice cream scoop to form the fritters, carefully lower 4 - 5 dollops of batter into the hot fry oil at a time. Cook, flipping once, until the fritters are a nice golden brown, approximately 2 - 3 minutes. Remove the fritters with a slotted spoon or spider, shaking off excess oil back into the pot, and place on a paper-towel lined sheet pan to cool. Continue with the remaining batches, making sure to return the oil to 375° in between batches. Let fritters cool for 5 - 10 minutes. Sprinkle generously with confectioners' sugar and serve warm.