A mixture of maize (preferably in the form of grits), sucrose, water, and a flavour-developing agent selected from NaHCO3, KHCO3, Na2CO3, K2CO3, Na3PO4, is cooked to form a gelantinised dough, which is then formed into desired shapes, dried and puffed or expanded by intense heating, oil being applied either before or after the heating. The three last steps are preferably performed simultaneously by deep-fat-frying the shapes. The cooking is preferably effected in a pressure cooker. Prior to frying the dough may be subjected to a maturing and tempering period of at least 1/2 hr. The product may be salted. There are preferably present, per 25 lbs. of maize, 0.4-1.2 gram moles of flavour-developing agent and 0.5-2.0 lbs. of sucrose.
