Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
In a large bowl, combine flours, baking powder, salt, pepper, and garlic powder. Add egg and wine, stir well to form a thick batter. All batter to sit for 15 minutes or so, to soften the flours.
Carefully cut the rind off the brie – freezing it for a few minutes can make this easier. Slice into small wedges.
Gently dredge cheese wedges in corn starch, shaking excess flour back into the bowl. One piece at a time, dip into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.
Fry for a few minutes on each side, until golden brown and cooked through. Use a slotted metal spoon to transfer fried cheese to paper towels. Allow oil to come back up to temperature between batches.
Serve hot, with apricot preserves.