Step 1

In a large, heavy bottom pot (such as a dutch oven), pour in the canola oil. Attach a deep fry thermometer to the side of the pot so that the tip is sticking in the oil.

Step 2

Place heat on medium and let it reach 365F.

Step 3

Meanwhile, in a large bowl, whisk together the gluten-free flour blend, baking powder, paprika, salt and garlic powder.

Step 4

Pour in the club soda and stir until a smooth batter forms and no more lumps remain. Set aside.

Step 5

Coat the cheese curds in the cornstarch and tap off any excess. This will help them adhere to the gluten-free batter.

Step 6

Dip 6-8 cheese curds in the batter at a time. Remove with a mesh sieve or slotted spoon and tap off any excess batter.

Step 7

Once the oil has reached a temperature of 365F, carefully add the cheese curds into the hot oil in batches.

Step 8

Fry for 1-2 minutes, until they are golden brown.

Step 9

Remove with a mesh spatula and place on a paper towel to remove the excess oil. Repeat with the remaining cheese curds.

Step 10

Serve immediately with ranch or marinara sauce.