Add flour to a pie dash or plate. In a bowl whisk together eggs and milk. In another pie dish or plate at the breadcrumbs, parmesan and Romano cheese, garlic powder and onion powder. Mix well. Roll the cheese curds one at a time first in flour, then dip in the egg mixture end then roll in breadcrumbs until well coated. Place onto a plate and repeat with remaining cheese curds.

Heat canola oil in a deep-fryer or deep pot to 375 degrees Fry cheese curds in batches until golden brown and crispy, about 1 minute. Drain on a plate lined with paper towels.