Begin heating the oil. Place 3 inches of canola oil into a Dutch oven. Add a candy thermometer to the side of the Dutch oven, making sure it doesn't touch the bottom. Heat oil to 375 degrees.
In a medium bowl, whisk beer, mustard, and egg together. In another medium bowl, whisk rice flour, ¾ cup of all-purpose flour, baking powder, garlic powder, onion powder, and salt together. Slowly whisk into the egg mixture until no lumps remain.
Add remaining 2 tablespoons of flour to another medium mixing bowl. Add all curds to the bowl and toss with the flour.
Once the oil is hot, dip curds into wet batter and then place in the hot oil to fry. Fry 6-8 at a time, making sure to monitor the temperature so it doesn't dip too low. Raise heat, if necessary to maintain temp. Fry for 90 seconds or until the coating turns golden brown, but before any melted cheese starts to ooze out.
Remove from oil and let drain on metal rack topped with paper towels. Serve hot with homemade buttermilk ranch for dipping (see recipe below).