Preheat oil to 350 degrees.
Drain the carrot dogs, cut in half and pat dry with paper towels to remove moisture (so batter sticks).
Lightly toast the cornmeal in a dry skillet, about 3 minutes. Set aside to cool.
Melt the butter in a skillet, set aside to cool.
Combine the cornmeal, baking mix, sugar, baking powder, baking soda and salt into a medium sized bowl,
Combine the melted butter, rice milk, sour cream and vinegar into a measuring cup.
Skewer the carrots and then roll into wheat starch.
Add the liquids into the dry mix. Stir to combine. Add the batter into a pint glass for easier dipping.
Dip the starched carrot dog into the glass of batter and deep fry for about 3 to 5 minutes.
