In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. Add green onion, buttermilk, egg, thyme, onion, celery, and bell pepper, stirring just until combined.
In a large skillet, pour oil to a depth of 1 to 1½ inches, and heat over medium-high heat until a deep-fry thermometer registers 365°. Using a 1-tablespoon spring-loaded scoop, gently drop batter into oil, and fry until golden brown, 45 seconds to 1 minute. Turn hush puppies, and fry until golden brown on all sides, about 1 minute more. Remove from skillet, and let drain on paper towels. Serve immediately with Creole Ranch Dip.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/old-time-hush-puppies/