How to Make It
Prepare the Topping: Preheat oven to 450°F. Lightly coat peppers with canola oil, and place on a baking sheet lined with aluminum foil. Roast in preheated oven until browned, 25 to 30 minutes. Remove from oven, and wrap peppers with plastic wrap; let steam 30 minutes to 1 hour. Peel and seed peppers; discarding peel and seeds. Cut into strips, and chop; set aside.
Whisk together tahini, lemon juice, salt, cumin, and 4 tablespoons of the water in a medium bowl until smooth and creamy. If needed, stir in remaining 2 tablespoons water to thin sauce. Stir together yogurt, olive oil, and pepper in a bowl.
Prepare the Latkes: Rinse grated potatoes in a colander with hot water. (Hot water will act as a blanch to prevent discoloration.) Drain and squeeze the potatoes to remove as much excess liquid as possible.
Place potatoes, onion, and eggs in a bowl, and stir to combine. Stir together flour and salt in a small bowl until combined; gradually add to potato mixture, stirring until combined.
Heat Clarified Butter in a large skillet or on an electric griddle over medium-high. Drop 6 to 8 loosely packed 1/4 cupfuls of potato mixture into hot butter; press lightly with a spatula to flatten into 3-inch rounds. Reduce temperature to medium, and cook until golden, 3 to 4 minutes per side. Place on a plate lined with paper towels and sprinkle with pepper.
Top each Potato Latke with 1 tablespoon of yogurt, 2 teaspoons of the chopped bell pepper, and a drizzle of tahini sauce (about 1 teaspoon). Sprinkle with chopped chives.