Here is my never before revealed, light and crispy hush puppy recipe:

Hush Puppies from Ellen's Kitchen

1 gallon of oil cooks about 100 hush puppies in 2-3 batches.

To make one batch of 36 (serves 12-16):

2 cups yellow corn meal
1 cup plain flour (flour gives the tenderer, lighter texture, experiment with the
amount you use if you want)
OPTIONAL 2 tablespoons sugar, but probably not if you use the peppers
2 eggs
3/4 to 1 cup buttermilk (you can also use beer or even whole milk in a pinch, buttermilk is the best)
3/4 teaspoon seasoned salt
1/2 teaspoon ground pepper OR 1/4 teaspoon cayenne
1 teaspoon baking powder
2/3 teaspoon baking soda (omit if you use regular milk)
1/8 cup bacon grease (best) OR other cooking oil
OPTIONAL, but some consider essential, 1 cup finely diced green onion (best) OR onion
OPTIONAL 3/4 cup corn kernels or finely diced bell pepper
OPTIONAL 2 finely chopped jalapeno peppers
OPTIONAL 2 tablespoons sugar, but not with the peppers

Mix all of the dry ingredients very well in a bowl. Add your eggs, oil, and buttermilk/ beer. Stir it all up just until the dry ingredients are moistened and the flavors are blended.

You can store this mixture in the refrigerator
for a day or so. Before cooking let it reach near room temperature.

Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; turn your cooker on medium-high heat, not high, or you will scorch the oil. Heat oil to 365-375° .

When it's hot you can drop your hush puppies in using a spoon. Take a bowl or cup of ice water, wet a soup spoon, wet it in your cold water, dip it in your mixture so you have about enough mixture to cover about one third of the spoon lengthwise. Carefully let it slide into hot oil.

If your oil is the correct temperature, there will be lots of bubbles around the hush puppy.

Drop batter by the rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. They should begin floating when done, but if they don't, don't overcook them.