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?
Best Answer
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.
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What are the disadvantages of deep frying?
Deep frying makes large amounts of waste oil. Getting rid of the oil properly may be a problem. Waste oil is increasingly being recycled into biodiesel. Some deep fry shortenings have trans fat.What is the main purpose of coating vegetables in egg and flour of deep fried vegetables?
The coating keeps the food from sticking to the pan while cooking. The flour and other dry ingredients seal in moisture to prevent the food from becoming tough. The coating helps to brown the food and provide a crunchy surface. The seasoning in the coating adds flavor to your food.What happens when the food is deep fried in oil?
The frying process can cause changes in the structure of labile nutrients, such as proteins, vitamins and antioxidants. Some compounds produced during frying process such as trans-fat acid and acrylamide are a public health problem.What are the characteristics of properly deep fried vegetables?
Texture: Fried foods have a characteristic crisp crust, which is achieved by the high frying temperatures removing the surface moisture and drying out the exterior. When the crust is properly formed, the food should be less greasy and retain its shape.The Easiest Way to Clean and Reuse Frying Oil
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Answer 2
You might want to refer this: http://whfoods.org/genpage.php?tname=dailytip&dbid=126
While reusing deep fried oil does not have drastic health effects, it does increase the concentration of saturated fats. If you are going to reuse, best thing to do is to use an oil with a high smoking point like pomace oil, mustard oil, cotton seed oil, rice bran. Absolutely do not deep fry in olive oil of any kind except pomace. While Canola is good ok to deep fry in, avoid re-using it.
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