Quarter 3 endives lengthwise; season with salt and pepper. Whisk 1 cup buttermilk with 2 tablespoons chopped parsley and 3/4 teaspoon hot sauce. Dip the endive spears in the buttermilk mixture, then dredge in flour. Fry in 1/2 inch hot vegetable oil, turning, until golden, 3 to 4 minutes. Drain on paper towels; season with salt. Serve with ranch dressing and lemon wedges.