Place a candy thermometer in a saucepan or deep fryer with at least 2 inches of vegetable oil and heat to 360 degrees. Adjust the heat while cooking to keep the oil temp between 350-360 degrees. Expect that the temp will fluctuate as you place & remove hush puppies from the oil.
Combine the dry ingredients in a medium mixing bowl and the wet ingredients in a large bowl. Add the dry ingredients to the wet and stir well to combine.
Working in batches, use a mechanical cookie or ice cream scoop (that holds a heaping tablespoon of dough) to carefully drop dough into the hot oil. Allow to fry for 2-3 minutes, until they are well-browned and cooked through.
I recommend frying a one or two hush puppies at first to check the temp & timing before frying a whole batch. If the exterior is well-browned but the interior isn’t cooked through, then lower the temp about 5-10 degrees and try again. If they soak up a lot of oil and take more than 3 minutes to become well browned, the temp is too low.