Drain and rinse the black-eyed peas. Place them the food processor and process for 30 seconds. (This will help the bean separate from the husks).
Place the crushed beans in a bowl with water and mix well. Drain and take off all the husk and discard. Save the white beans and set aside.
Return the peeled beans to a clean food processor and add the eggs, cornstarch, salt, pepper, sugar and garlic powder. Process until paste is formed.
In a frying pan, heat the oil over medium-high heat to 350°F. Drop bean batter very gently into oil by the tablespoonful, 5-6 at a time, being careful not to overfill the pan.
Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Remove fritters from oil and drain on paper towels.
Notes
Serve these fritters with lime wedges and salsa rosada (pink sauce) on the side.