Deep-Fried Quality Street Is Now A Thing And We Don't Know How To Feel

Sometimes in life, foods present themselves that sound so unbelievably wrong, yet a dark part deep inside of ourselves want them so, so bad anyway.

And deep-friend Quality Streets are one of the hardest moral dilemmas we've ever had to face.

The creations - which see the Christmas confectionary fave dipped in batter and fried in oil - sound overindulgent, unnecessary and criminal... BUT OH DON'T YOU WANT THEM SO BAD?

Poppies)

Poppies, a fish and chip shop in London, is going to be offering the battered chops as part of its Christmas menu - and NGL we're hankering to try them.

The Soho branch, based in Old Compton Street, is offering the deep-fried Quality Streets from 1st to 25th December.

At five for £2.50, customers can sample the gooey delights on a 'lucky dip' basis - so you'll have to be open to any of the 13 flavours.

You could bite into a Caramel Swirl just as easy as you could a Coconut Eclair, so be aware.

Poppies in Soho is even open on Christmas Day, meaning if you're local you could pop in after your Turkey for a Christmas Pudding alternative. We know which we'd prefer...

Poppies)

As part of the launch, Poppies even ranked the best Quality Streets from best to worst. BOLD, very bold.

Toffee Finger came out on top, followed by The Purple One, Chocolate Caramel Brownie, Strawberry Delight, Toffee Penny, Orange Crème and The Green Triangle.

At the lower end of the list was Fudge Orange, Chocolate Crunch, Milk Choc Block, Caramel Swirl and in last place, Coconut Eclair. Certainly debatable, but let's not go there now.

Poppies even say they'll be keeping note of customer's fave battered chocs and might even add the best to the menu all year round.

Deep-fried sweet treats such as the Quality Streets no doubt take influence from their godfather, The Battered Mars Bar.

The creation of the battered Mars is attributed to John Davie from the Haven Chip Bar in Stonehaven, near Aberdeen, Scotland, who tried out the dish in 1992 before selling it to customers.

Because chocolate just ins't indulgent enough on its own, right?

Topics: Food And Drink, Chocolate, Tasty

Ciara Sheppard

Ciara is a freelance journalist working for Tyla. After graduating from the University of Sussex, Ciara worked as a writer at GLAMOUR Magazine and later as the Assistant Editor of Yahoo Style UK.

@ciarasheppard