Homemade Corn Puppies with Sriracha Aioli

For the Corn Puppies:
4-5 C. Vegetable Oil (or as much directed for your deep fryer)
1 Package (8) All Natural Hot Dogs
1 Box Jiffy Corn Bread Mix
1 Package of Short, Wooden Kebab Skewers


Preheat oven to 250 degrees. Heat oil in deep fryer according to fryer instructions. Slice each hot dog into four pieces. Prepare corn bread mix as according to box instructions. May need to add a little more/less liquid to get the consistency of the corn bread mix to keep on the hot dogs. Place one hot dog piece on each skewer. Coat with corn bread mixture. If mixture is too thick and will not stay, add more liquid, a little amount at a time. Immediately place in deep fryer, holding on to the other end of the kebab skewer. Let fry until golden brown. Pat oil off with paper towel. Place on oven safe pan and keep warm in oven until all corn puppies are completed. These worked just as well with a gluten free corn bread mix :)

For the Sriacha Aioli:
1 C. Mayonnaise
1 Tbsp. Sriacha

Mix ingredients well. Add more mayonnaise/sriacha depending on heat preference. Serve with corn puppies.