Mix dry ingredients together in one bowl.
In a separate bowl, mix wet ingredients together.
Whisk wet and dry mixes together until the batter is just combined.
Let rest for 10 minutes.
In a 6-quart stockpot or a mini electric fry pot, heat oil to between 350ºF and 360ºF, keeping the oil at a steady temperature.
Once the oil is hot enough, drop small scoops or rounded tablespoons of the batter into the oil in batches of eight.
The cooking process is fast, about 60 to 90 seconds.
As soon as the hush puppies start to float, use tongs to rotate (both sides should be crisp and light golden brown).
It helps to put a pasta strainer on top of them at this point to keep them submerged.
Use a slotted spoon to remove, and transfer to a clean brown bag to quickly drain.
Season with salt
Serve steaming hot