With a fork, beat the arrowroot, yogurt, and oil until well combined. Let sit for 1 hour. You want a thick batter. But you can add 2 teaspoons of water at a time to get it to the right consistency. It can vary depending on the yogurt you use, so use the photo as reference for the thickness you are looking for.
In the meantime, add the saffron and ½ cup water to a saucepan and bring to a simmer. Add the sugar and stir until dissolved. Increase the heat and bring to the boil. Remove from the heat and let cool. Transfer the syrup to a sealable container and steep overnight, if possible. (Will keep 6 months at room temp.)
Mix in the baking powder. Let sit 5 minutes.
Transfer to a squeeze bottle or piping bag. Cut the tip off the bottle or piping bag so the opening is ~5 mm in diameter.
Pour the syrup in a shallow dish.
Heat about ¼-inch of oil in a non-stick skillet. Squeeze the batter directly into the hot oil in a rough circular motion, or making florets about 4 inches round, crossing over the circle a few times to ensure they hold together. Cook for 1 minute on each side or until golden.
Once golden & cooked, transfer the zoolbia to the simple syrup to soak for about 1 minute.
Drain on a wire rack to remove the excess syrup. Serve immediately.