Add the oil to a deep fryer or a heavy bottomed pan with high sides until it reaches about 4 inches deep, and heat to 375°F. While the oil heats, make the batter.

In a large bowl whisk the flour, baking powder, garlic powder, and onion powder. Stir in the buttermilk and club soda or beer until smooth.

Add the cheese curds, and coat them in the batter.

Use a slotted spoon or skimmer to add a few of the battered cheese curds to the hot oil. Place the bowl of uncooked cheese curds back into the refrigeration so everything stays cold.

Cook the cheese curds for about 1 minute, flipping halfway through, until light brown.

Remove them from the oil and allow the excess oil to drip off. Place the cheese curds on a paper-towel-lined plate to soak up any excess oil. Then, transfer them to a wire rack that is placed over a paper towel lined baking sheet while you fry the remaining curds.

Serve immediately with marinara and ranch for dipping. See post for storage options.