To make the ranch dressing: In a medium bowl, whisk together the yogurt or mayonnaise, sour cream and buttermilk. Add the garlic clove, Italian parsley, chives, dill, lemon juice and dash of hot sauce. Give it a stir until the herbs are evenly distributed throughout the dressing. Add a few pinches of salt and some freshly ground pepper. Taste it and adjust the salt according to your liking.

In a medium bowl, beat together the two eggs. In a large bowl, toss together the all-purpose flour, corn meal, Italian seasoning, salt and crushed red pepper.

In a medium pot, pour in 3 inches of oil. Heat the oil to 325 degrees F. While the oil is heating up, prep your vegetables. Working in batches (and to ensure even cooking, I cooked one type of vegetable at a time), transfer the vegetables to the bowl with the beaten eggs. Transfer them, a few handfuls at a time, into the flour mixture, being sure the vegetables are thoroughly coated. Gently fork drop the flour-dusted vegetables into the hot oil, cooking for 1 to 2 minutes, until light brown. You may need to give them a flip using a fork.

Transfer to a bed of a paper towels to drain. Place the fried vegetables into a warm (200 degree F) oven while you fry up the rest of the vegetables. Repeat the dredging, frying steps until you've worked your way through all of the vegetables. For garnish, add a few sprigs of sage to the hot oil, cooking for about 30 seconds. Garnish with a grilled lemon (I just put a half a lemon on the grates of my stove and charred it until it was juicy and blackened). Serve with ranch dressing.