Shred the zucchini on a box grater and place in a large bowl. Toss with the salt, and let it sit for about 10 minutes. Place the zucchini in the center of a clean dish towel or cheese cloth, wrap tightly, then squeeze as much liquid from the zucchini as possible and discard. You should end up with about 2.5 – 3 cups of relatively dry shredded zucchini.
Return the zucchini to the bowl and mix in kamut, eggs, green onions, thyme, and crushed garlic. Add flour and baking powder and mix well. Season with salt and pepper.
Line a baking sheet or wire rack (if you’re fritters are going directly into the freezer) with paper towels. Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom, and drop heaping tablespoons of the batter into the pan. Fry until golden on one side, about 3-5 minutes, then flip and cook on the other side for 2 minutes more. Remove fritters from frying pan and onto the prepared tray to drain on the paper towels.
If you want to cook all of the fritters before serving, keep the tray in the oven on low heat so that the fritters stay warm.
To make the saffron yoghurt, combine boiling water and a pinch of saffron threads in a small bowl. Let sit for about 10 minutes while the saffron steeps in the water. It should be vibrantly coloured and fragrant. Stir in the yoghurt, and season with salt to taste.
Serve hot zucchini fritters with a generous dollop of saffron yoghurt.