Kamut and Zucchini Fritters

I'm particularly fond of what's happening with these here fritters. Loads (loads.) of zucchini is partnered up with chewy kernels of kamut for a fritter that is substantial without being heavy. The kamut takes the fritters from side dish to main affair, and topped with a dollop of saffron scented Greek yoghurt, I dare say they become a complete meal. A poached egg would certainly be welcome on the scene as well. This recipe uses up a lot of zucchini and turns out a lot of fritters. It is easily halved if you're so inclined, but also know that the fritters freeze and re-heat beautifully. I've got a good stash of them in my freezer now, separated by squares of parchment and just waiting for a busy day. Nestled beside a green salad and topped with a bit of protein, these zucchini fritters make a great meal at any time of day.

1 very large or 2 medium zucchini (about 2 lbs/1 kg)
1 tsp. kosher or sea salt
2½ cups kamut, cooked and cooled
4 large eggs
4 green onions chopped
1 Tbsp. fresh thyme
3 cloves garlic, crushed
1 cup whole-wheat pastry, white whole-wheat or all-purpose flour, unbleached
1 tsp. baking powder
kosher or sea salt
black pepper, freshly ground
olive oil, for frying
1 Tbsp. water, boiling
1 good pinch saffron threads (about 40 threads)
1 cup Greek yoghurt
kosher or sea salt

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 2½-3 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 Tbsp. 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.

Makes about 20 fritters or 6-8 servings.