FIELD: food-processing industry. SUBSTANCE: method involves producing crumb from ground cereal products, reducing sugar source and fats used in an amount of at least 7% by weight, preferably 8-12% by weight; performing extrusion thermal treatment of basic component mixture with following grinding and final drying of ground product. Crumb obtained by such method may be used to fry food product and it does not absorb large amounts of fats to allow product with low fat content to be produced. EFFECT: increased efficiency, simplified method and improved quality of product. 5 cl, 2 tbl
