Well, there was a place in Dallas long ago, the Southern Kitchen, and I loved their hushpuppies. They were perfectly shaped little cylinders, I don't know how they did it, but it looks like mostly they must have been not too wet, or they would be misshapen. Every other version I've seen, and tried to make at home, is a shapeless blob, or rather a blob shaped like the spoon the blob came from, where the edges kind of burn, while the center doesn't cook. So maybe they had a good recipe, and ran it through something like a sausage maker to get the perfect little tubes.
I think if they come up just a little dry, you can come up with some kind of dipping sauce.
-Scott Lindgren email@example.com