Carrot Corn Dogs

Place carrots and water in a medium microwave-safe bowl and cover with plastic wrap, leaving a small vent to let steam escape. Microwave on High until just tender, about 3 minutes. Carefully drain the carrots. Whisk soy sauce, vinegar, sesame oil, liquid smoke, garlic powder and onion powder together in a small bowl; drizzle over the carrots. Toss to combine and set aside at room temperature for 10 minutes or refrigerate overnight. 

Whisk cornmeal, flour, baking powder, buttermilk and egg in a medium bowl. 

Heat oil in a large skillet over medium-high heat until shimmering. Pat the carrots dry. Thread each carrot lengthwise onto a 3- to 4-inch skewer (see Tip). Working in batches of 4, dip each carrot into the batter then transfer to the hot oil. Cook until golden brown, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining carrots. Sprinkle with salt and serve immediately.