Reusage of deep frying oil and flour coated vegetables 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?
Cool oil.  Filter through coffee filter.  Store in refrigerator.  You can reuse.  Heat oil to deep fry temp.  Fry a neutral piece of bread.  Taste.  You can reuse your oil as long as it doesn't impart an off taste to the bread.  My guess is that, in a stove top situation, you won't get more than one or two uses before the oil is degraded too much for frying.