I deep fry different mashed vegetables for various recipes. (For example, Indian Malai Kofta). When I do so, I usually coat the vegetables in flour or corn flour, to prevent them from breaking in the oil. The problem is that afterwards the oil becomes tainted with the left over flour, changing the color of the oil, smell, and probably smoking point.
Is there any workaround to prevent this from happening? And is the oil still reusable if I use it within a few days?