Line a 10x15-inch rimmed baking sheet with parchment paper.
Stir flour, garlic powder, pepper, and salt together in a shallow bowl. Coat each cheese curd in flour mixture. Place on the prepared baking sheet and freeze for 30 minutes.
Whisk together eggs and milk in a shallow bowl until well combined. Place breadcrumbs in a separate shallow bowl.
Dip each frozen cheese curd in egg mixture, then roll in breadcrumbs to fully coat. Repeat dipping cheese curds a second time in the egg mixture then in the breadcrumb mixture. Place back on the prepared baking sheet. Freeze for at least 4 hours or overnight. If not cooking right away, transfer to a freezer bag, label, and freeze up to 3 months.
Heat 1 1/2 inches of oil in a deep fryer or 3-quart saucepan to 375 degrees F (190 degrees C).
Fry cheese curds in small batches until golden brown and crisp, 1 to 2 minutes (if you start to see some cheese oozing out, they are done). Transfer to a paper towel–lined plate to drain and serve immediately with ranch dressing. Recipe developed by Barrett Heald
