Toss the cheese curds with a 1-2 tablespoons of flour. Lightly coat the cheese curds with the flour and freeze for 30 minutes.
In a bowl, whisk the flour, salt, and baking powder together until combined. Whisk in the club soda. The consistency should be similar to pancake batter.
In a heavy bottom pan, pour enough oil until it's 3 inches deep. Place over medium high heat until it reaches 375F.
Dip the cheese curds in the batter (a few at a time to avoid loosing the curds). Using a spoon, drain off any excess batter and gently drop them into the hot oil.
Fry the curds until lightly golden brown. Remove and drain on paper towels once ready. Repeat with the remaining cheese curds.
